Easy Italian Recipes

 MAKES 5 Cups or 8 servings

- 2 cups (16 fl oz/500 ml) whole milk
- 1 cup (8 fI oz/250 ml) heavy (double) cream
- 1 orange zest strip, 3 inches (7.5 cm) long
- 6 large egg yolks
- 2/3 cup (5 oz/155 g) sugar

The only flavors in this smooth, rich gelato, other than a hint of orange, are sweet cream, sugar, and egg yolks. Serve it as an accompaniment to Peach Crostata or Pistachio Cake, or as the base for Affogato. You can use it
as the base for other gelatos, too, by adding chunks of chocolate, bits of fruit, or nuts during the last minute or so of freezing.

In a saucepan over medium heat, combine the milk, cream, and orange zest and heat, stirring occasionally, until small bubbles appear around the edges of the pan. Remove the pan from the heat.
Meanwhile, in a large bowl, whisk together the egg yolks and su

gar until pale and creamy, about 3 minutes. When the milk mixture is ready, slowly add it to the egg mixture while whisking constantly. Return the mixture to the same saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until the custard has thickened enough to coat the back of the spoon, about 5 minutes. Do not allow the mixture to come to a simmer.

Immediately remove from the heat and pour through a fine-mesh sieve placed over a bowl. Let cool, cover, and refrigerate until chilled, about 1 hour.

Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. The gelato can be served immediately, directly from the ice-cream maker, when it is still soft. Or, you can transfer the gelato to a freezer-safe container, cover, and freeze until firm, at least 3 hours or for up to 2 days, before serving.

Buon appetito !