White Chocolate Gelato

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the cream.

2. 2

   In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.

   Tip: Make sure the egg yolks are at room temperature.

3. 3

   Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: This is called tempering the eggs.

4. 4

   Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Don't worry if it's still a bit thin.

5. 5

   Remove the saucepan from the heat and stir in the white chocolate chips until melted and smooth.

   Tip: If using a candy thermometer, the mixture should reach 115°F to 120°F for a smooth gelato.

6. 6

   Strain the mixture into an airtight container and let it cool to room temperature.

   Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

7. 7

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

8. 8

   Transfer the gelato to an airtight container and cover with plastic wrap or aluminum foil.

   Tip: Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.

9. 9

   Scoop and serve immediately.

   Tip: You can also add mix-ins like chopped nuts or candy pieces to the gelato before serving.