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Vanilla Gelato

Gelato is the Italian word for ice cream.  It has a denser texture than it's American counterpart.

5 Large Egg Yolks
3/4 Cup / 180 ml Sugar
2 Cups / 500 ml Whole Milk
1 Cup / 250 ml Half-and-Half
2 teas. / 10 ml Watkins Vanilla, Original Double-Strength 

Combine egg yolks and sugar in mixing bowl.  Beat at medium-high speed until very thick and pale yellow in color.  In medium saucepan, heat milk to a simmer.  Add half of the milk to the egg yolk mixture; whisk until blended.  Stir into remaining milk.  Cook over low heat, stirring constantly, until mixture coats back of spoon.  Remove from heat; stir in half-and-half.  Pass mixture through a fine strainer into medium bowl set over an ice bath to chill.  Stir in Vanilla.  Freeze in an ice cream maker according to manufacturer's instructions.  Makes 1 quart / liter.

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