Step 1

Place egg yolks, golden syrup and sugar into a small saucepan and whisk until fully combined and sugar is dissolved.

Step 2

Add double cream, milk and vanilla pod to saucepan and stir to combine.

Step 3

Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.

Step 4

Remove base from heat and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for 24 hours.

Step 5

Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.

Step 6

Select GELATO.

Step 7

Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.

TIP Can substitute vanilla extract if preferred, instead of TIP vanilla pod or vanilla bean paste.

TIP It is important to stay within the 74°C–79°C range. The eggs should reach at least 74°C for them to be food safe but will curdle and scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in smoother texture.