Italian Gelato Vanilla Recipe

Preparation Steps

1. 1

   Prepare Vanilla Base

   In a saucepan, combine the whole milk, heavy cream, and half the sugar. Heat over medium heat until the mixture is warm, but not boiling.

2. 2

   Infuse Vanilla

   Split the vanilla beans lengthwise and scrape the seeds into the milk mixture. Add the empty pods as well. Stir to combine and let it steep for about 15 minutes.

3. 3

   Whisk Egg Yolks

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

4. 4

   Temper the Egg Mixture

   Slowly pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Once combined, pour the mixture back into the saucepan.

5. 5

   Thicken the Mixture

   Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not let it boil.

6. 6

   Chill the Base

   Remove from heat and strain the mixture through a fine mesh sieve to remove the vanilla pods and any cooked egg bits. Stir in a pinch of salt. Let it cool to room temperature, then 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.