Vanilla Bean Gelato Recipe

Prepare the vanilla infusion

Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan with the whole milk and heavy cream. Heat over medium heat until the mixture just begins to simmer, then remove from heat and let steep for 15 minutes. Remove the vanilla pod after steeping.

Whisk the yolks and sugar

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

Temper the eggs

Slowly pour about 1 cup of the warm milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then pour the tempered yolks back into the saucepan with the remaining milk mixture.

Cook the custard

Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon (about 170°F or 77°C). Do not boil.

Chill the base

Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Let it cool at room temperature for 15–20 minutes, then cover and refrigerate for at least 4 hours or overnight until completely chilled.

Churn the gelato

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

Freeze before serving

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

When serving, scoop gelato into bowls and drizzle with either caramel sauce or chocolate sauce as desired.