Vanilla Gelato Recipe

Prepare the Vanilla Infusion

In a saucepan, combine the whole milk, heavy cream, and sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the pod. Heat over medium heat until the mixture is warm and the sugar has dissolved, but do not let it boil.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Temper the Egg Yolks

Slowly add a ladle of the warm milk mixture to the egg yolks, whisking constantly to temper the yolks. Then, gradually whisk the tempered yolks back into the saucepan with the milk mixture.

Cook the Mixture

Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Remove from heat and discard the vanilla pod.

Cool and Add Vanilla Extract

Let the mixture cool to room temperature, then stir in the vanilla extract. Cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze and Serve

Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy!