Vanilla Gelato Base

Ingredients

• 530g whole milk
• 180g heavy cream
• 2 egg yolks
• 90g granulated sugar
• 40g glucose or corn s yrup
• 1t vanilla paste or extract (or 1 scraped vanilla bean pod + seeds)
• 1/8t salt

Instructions

1. 1Make the Base: In a medium saucepan, combine the whole milk, heavy cream, sugar, skim milk powder (if using), and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and powder are fully dissolved and the mixture is warm but not simmering.
2. 2In a separate bowl, whisk the egg yolks until they are a uniform color. While whisking, slowly and steadily pour about a cup of the warm milk mixture into the egg yolks to temper them. This gently raises the temperature of the yolks so they don't scramble.
3. 3Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture. Continue to cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula (this is called "nappe"). Use a thermometer to check for a temperature of 170–175°F. Do not let it boil.
4. 4Remove the saucepan from the heat. Whisk in the corn syrup and vanilla paste or extract until fully combined.
5. 5Strain the entire base through a fine-mesh sieve into a clean bowl. This removes any small bits of cooked egg and ensures a silky-smooth texture.
6. 6Chill the Base: Place the bowl in an ice bath or refrigerate. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill completely for at least 4 hours, but preferably overnight, to allow the flavors to meld and the base to get very cold. This is a crucial step for a smooth final texture.
7. 7Churn the Gelato: Pour the chilled base into your pre-frozen ice cream maker bowl. Churn according to the manufacturer's instructions until the gelato is the consistency of soft-serve ice cream, usually about 20-30 minutes. Transfer the gelato to a freezer-safe container and freeze for at least 4 hours to firm up before serving.