Total Calories: 268
1 Heat the milk in a large saucepan over low heat until small bubbles form around the edges, about 3 minutes.
2 In a large heatproof bowl, whisk the egg yolks and sugar until well blended. Gradually add the hot milk, whisking constantly. When all the milk has been added, pour the mixture into the saucepan. Cook over medium heat, stirring constantly, until wisps of steam rise from the surface and the mixture thickens slightly.
3 Immediately pour the mixture through a fine-mesh strainer into a bowl. Add the cream and vanilla. Cover and refrigerate until chilled, about 1 hour.
4 Freeze the gelato in an ice-cream freezer, following the manufacturer's directions. When frozen, stir in the crumbs. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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