Vanilla Gelato Recipe

Preparation Directions

1. 1

   Prepare the Base

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

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk together the egg yolks and a pinch of salt until pale and slightly thickened. Gradually pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.

3. 3

   Combine and Cook

   Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes.

4. 4

   Chill the Mixture

   Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla bean pod and any cooked egg bits. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

5. 5

   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.

6. 6

   Freeze

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