• In a medium saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes (or to about 170 degrees on an instant read thermometer).
• Pour mixture through sieve into a bowl set over ice. Mix in berry puree or vanilla if making vanilla flavor. Let stand, stirring occasionally, until chilled.
• Churn in an ice cream maker.
• You can also use the base recipe to create your own original flavor. Peach is great. Or you can also add chopped chocolate to the berry Gelato.

Raspberry puree

• 3 cup raspberries (you can also substitute soft ripe peaches or other ripe berries), 2/3 cup sugar, 2 tablespoon lemon juice
• Puree all ingredients into a blender. Strain the puree with a fine mesh to remove berry seeds if needed.

Cherry Puree

• 3 cups pitted cherries, chopped, ½ cup granulated sugar, 1/8 cup lemon juice (about one lemon)
• Put all ingredients in a saucepan and cook over medium-low heat for 10 minutes. Let cool. Puree using a blender or a food processor.