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 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.