Put a bowl in bain-marie and insert both eggs. Whip fast as to dissolve the protein in the albumen.

Add sugar, continue to whip. You should see bubbles forming. Don't stop, the more bubbles the creamier the gelato will be

Add milk and continue to stir, then add the nut cream and stir until all the mixture is homogeneous and hot (you should see some vapor coming out). This means the egg has been pastorized and it's ready to cool down.

Let the mixture sit on open air for 15 min, then put the lid and let it rest in the fridge for at least 2 hours, or until the mixture is cold and ready for the ice cream machine

On a separate bowl, whip the cream until firm.

Mix the 2 composts and stir (you may use the whip machine but don't overdo, just mix in 1-sec per time waves) until it's blent together.

Put everything in the gelato machine, and turn it on for around 40 min.

When you take it out the machine, the ice cream should be creamy but not yet ready. You may need to put it in the freezer for another 3 to 4 hours to be served.

This recipe has been tested and validated with Pistacho cream "La Golosa di Bacco", with Hazelnut cream, with coffee (replace the cream with 60ml of espresso coffee, liquid)