Vanilla Bean Gelato Recipe

Gelato Preparation

1. 1

   Prepare the Vanilla Beans

   Split the vanilla bean in half lengthwise and scrape the seeds into a saucepan. Add the whole bean pod as well.

2. 2

   Heat the Milk and Cream

   In a medium saucepan, combine the whole milk, heavy cream, vanilla bean seeds, and the split vanilla bean pod. Heat over medium heat until just below boiling, stirring occasionally.

3. 3

   Whisk Egg Yolks and Sugar

   In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.

5. 5

   Cook the Mixture

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (approximately 10 minutes).

6. 6

   Chill the Mixture

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

7. 7

   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.

8. 8

   Freeze the Gelato

   Transfer the gelato to an airtight container and freeze for at least 2 hours before serving to achieve a firmer texture.