I am looking for a base recipe for gelato, but it would nee to be light....use a little cream as possible thx?

2 cups milk


1 cup low fat cream


4 egg yolks


1/2 cup sugar





DIRECTIONS


In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.


In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.


Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.


Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistencyI am looking for a base recipe for gelato, but it would nee to be light....use a little cream as possible thx?
The very nature of gelato is that it is NOT made with cream. It is made with milk and fruit... sometimes even water and fruit and a hint of milk. What makes it taste deceptively rich is the way it is churned. A minimal amount of air is whipped in, so it is very dense.





Ice cream uses cream, and then whips it to three times its volume by adding air. The question is do YOU have a gelato machine that adds the correct amount of air, churns it properly, and keeps it at the right temperature?