Gelato making for 10

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• 4 pasteurized egg yolks
• 8 tbsp granulated sugar
• 2 cups (500 ml) heavy cream
• 2 cups (500 ml) whole milk
• 2 teaspoons vanilla extract
• 2 pinches fine sea salt
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• Chocolate gelato : add 200 g. Melted dark chocolate
• Fruit gelato : Add Fruit puree 500 g. (Blend fruit with 4 tbsp of sugar until smooth and creamy)
  

1. Whisk yolks and sugar: In a large bowl, whisk pasteurized egg yolks with granulated sugar for 2-3 minutes until pale, thick, and slightly ribbony.
2. Add dairy and vanilla: Whisk in heavy cream, whole milk, 2 teaspoons vanilla extract, and fine sea salt until fully combined and smooth.
3. Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions, usually until it reaches soft-serve consistency.
4. Freeze to set: Transfer to an airtight container, press a piece of parchment or plastic wrap directly onto the surface, and freeze until firm.

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