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 <a href="http://www.amazon.com/gp/product/1742706320/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1742706320&linkCode=as2&tag=craftfocom-20">"Wild Rosemary and Lemon Cake: A Collection of Italian Recipes from the Amalfi Coast"</a> by Katie Caldesi and published by Hardie Grant Books.