Homemade Gelato

2 cups milk (whole, low fat or non-fat)
1 cup sugar
1/4 cup fat-free powdered milk
8 eggs (yolks only needed)
1 cup light cream, half-and-half or fat-free half-and-half
1 teaspoon vanilla extract
3 cups of prepared fruit (strawberries, peaches, raspberries, mangoes, etc)
1 ice cream maker
1 large pot
1 wooden or plastic spatula

or...

2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
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 consistency.