Traditional Vanilla Gelato with Wild Cherry Syrup
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1/2 tsp. vanilla paste or extract
- Wild cherry syrup for serving
In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually add the warm milk, stirring until blended. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spatula or spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it.
Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard, stirring occasionally, until chilled, 1 to 2 hours.
Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a container; cover and freeze 3 to 4 hours before serving.
Scoop the gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.