Gelato

Pour milk and cream into a saucepan. Heat over medium heat until small bubbles form around the edges (about 160°F / 71°C), stirring occasionally. Do not boil.

In a separate bowl, whisk egg yolks with sugar until pale, about 2–3 minutes.

Slowly add hot milk mixture to the egg mixture while whisking constantly to temper the yolks. Pour the combined mixture back into the saucepan.

Stir custard constantly over medium-low heat until it reaches 170°F (77°C) and coats the back of a spoon. Do not exceed 180°F (82°C) or eggs will scramble. This takes 8–12 minutes.

Remove from heat. Stir in vanilla extract, salt, and flavor base (cocoa powder, coffee, fruit purée, honey, or other swappable ingredient) until fully combined.

Pour custard through a fine-mesh strainer into a bowl. Place bowl in an ice bath or refrigerate for at least 4 hours, until completely chilled.

Transfer chilled custard to an ice-cream maker. Churn according to manufacturer instructions, typically 20–30 minutes, until the mixture reaches a soft-serve consistency.

Transfer churned gelato to an airtight freezer container. Freeze for at least 4 hours until firm. Scoop and serve directly from the freezer.