Cook the Book: Gelato de Crema

In a heavy-bottom saucepan, combine the milk and cream.

Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually mix in the sugar until it is incorporated and the mixture is thick and pale yellow. Temper the eggs by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of a spoon and it reaches a temperature of 185°F. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Pour the mixture into the container of an ice cream machine and churn it according to the manufacturer's instructions.

Transfer to an airtight container and freeze for at least 2 hours before serving.