Step 1

Heat milk in a medium saucepan over a low heat until hot.

Step 2

Whisk the egg yolks, sugar and cornflour in a bowl until smooth. Gradually whisk in hot milk. Cook, stirring, over medium heat until the mixture thickens slightly, although it will not coat the back of the spoon. Cool.

Step 3

Return to the saucepan, cook, stirring, over medium heat, without boiling, for about 8-10 minutes or until the mixture thickens slightly and coats the back of a spoon. Run a finger through the custard on the back of the spoon - it should hold its shape. Immediately remove from the heat.

Step 4

Pour the flavoured custard into a shallow container and freeze for about 3 hours or until almost frozen. Spoon the almost frozen mixture into a medium bowl of an electric mixer. Beat on high speed for about 4-5 minutes or until smooth and thick. Pour the mixture into a deep 1.5-litre (6-cup) container; cover and freeze at least 6 hours or overnight until firm.

Step 5

Serve gelato scooped into cones, if desired.