Heat the milk and sugar in a saucepan over a medium heat until the sugar has dissolved and you can’t feel any crystals on the bottom of the pan.

Tip the yogurt into a cold metal bowl and pour the milk over. Set the bowl over a larger bowl filled with iced water to cool the mixture quickly.

When cold, churn in an ice-cream maker. Serve scattered with fresh berries.

This gelato recipe is excerpted with permission from Wild Rosemary and Lemon Cake: A Collection of Italian Recipes from the Amalfi Coast by Katie Caldesi and published by Hardie Grant Books.