Vanilla Gelato Recipe

Gelato Preparation

1. 1

   Prepare the Vanilla Base

   In a saucepan over medium heat, combine the whole milk, heavy cream, and half of the sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod as well. Heat until just below boiling, stirring occasionally.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.

3. 3

   Temper the Yolks

   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.

4. 4

   Cook the Mixture

   Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.

5. 5

   Strain and Chill

   Remove from heat and strain through a fine-mesh sieve into a bowl to remove the vanilla pod and any curdled bits. Let it cool to room temperature, then refrigerate until completely chilled (at least 4 hours or overnight).

6. 6

   Churn the Gelato

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

7. 7

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours until firm.