In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 429 (78%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 1721.4mg||530 %|
|Sodium 7065.5mg||244 %|
|Potassium 217.7mg||6 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.1g|
|Protein 23.2g||33 %|
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Calories per serving: 549
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