In a medium saucepan over medium heat, combine the milk, cream, sugar, and salt. Stir constantly until the sugar dissolves and the mixture just starts to steam—do not boil.

Remove from heat and whisk in the vanilla extract. Let the mixture cool slightly, then transfer to a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight for best results.

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s directions, typically 20–30 minutes.

Spoon the gelato into a shallow, freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal with a lid. Freeze for an additional 45 minutes.

Scoop into chilled bowls or cones and garnish with fresh berries, shaved chocolate, or a fruit coulis.