• 5 large egg yolks
• 1 cup sugar
• 2 cups whole milk*
• 2 teaspoons vanilla extract
• 2 tablespoons (30 grams) yerba mate powder**
• 1.25 cup heavy cream
1. Beat the eggs and the sugar until creamy. Leave in a bowl.
2. In saucepan on medium heat, warm the milk and vanilla until it simmers. Stir frequently to prevent the milk from sticking to the bottom of the pan.
3. Temper the egg/sugar mixture with the milk/vanilla. (Temper = pour the hot liquid mixture slowly into the bowl where the eggs are, mixing them constantly so that the eggs do not cook.)
4. Return the egg/sugar/milk/vanilla mixture to the saucepan, cook until thickened, stirring constantly. (5-10 minutes)
5. Remove from heat and stir in the yerba mate powder.
6. Add the heavy cream.
7. Refrigerate overnight (or at least 6 hours).
8. Pour chilled mix into the bowl of the ice-cream maker and churn for 20 minutes (or until thick). The bowl of the ice-cream maker should be put in the freezer overnight so that it’s very, very cold.
9. Freeze for at least 4 hours in an airtight container.
* I had only 2% milk, so I blended 2 tablespoons cornstarch with ½ cup of the 2 cups of milk and added it in step 4, to help thicken the gelato.
** We have “yerba mate soluble” (ground yerba mate powder) for quick mate cocido that we picked up in Paraguay. Otherwise, steep ~10 teabags worth of yerba mate in the milk mixture step 5 for at least 30 minutes, remove the bags before adding the cream in step 6.