Plain Gelato
(courtesy of Kayline Johnson, executive pastry chef, Atlantis Casino Resort Spa in Reno. Serves 4)
2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar
Heat milk and cream on stove over medium heat. Meanwhile, whip egg yolks and sugar with hand mixer on maximum speed until frothy. Add egg-sugar mixture to milk and cream, then continue cooking over medium heat until it thickens. Pour through fine-mesh strainer into bowl. Mix in any flavors you like, cover, and chill overnight. Churn in ice cream maker until it reaches desired consistency.
