In a saucepan combine the milk and cream. Warm until a foam forms around the edges then remove from heat.
In a large bowl whisk the egg yolks and sugar until frothy then gradually pour the warm milk into the egg yolks while whisking constantly.
Return mixture to saucepan then cook over medium heat stirring until the mixture gels slightly and coats the back of the spoon. If it looks like the eggs are starting to scramble, 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 then freeze according to the manufacturer's instructions. Transfer to a sealed container and freeze until firm.
When serving if the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.