Creamy Gelato

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 thickens 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 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.