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Ingredients
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Base Ingredients
Method
Preparation Steps
- 1
Prepare the Vanilla Base
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming but not boiling.
- 2
Infuse the Vanilla
Split the vanilla beans lengthwise and scrape the seeds into the milk and cream mixture. Add the empty pods as well. Stir in the granulated sugar and heat until the sugar is dissolved.
- 3
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks until they are pale and slightly thickened.
- 4
- 5
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 170°F or 77°C).
- 6
Cool and Strain
Remove from heat and strain the mixture through a fine mesh sieve to remove the vanilla pods. Stir in the vanilla extract.
- 7
Chill
Cover the mixture and refrigerate until completely chilled, at least 4 hours or overnight.
- 8
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 9
Freeze and Serve
Transfer the gelato to a lidded container and freeze for at least 4 hours before serving.
