Vanilla Bean Gelato Recipe

Preparation

1. 1

   Prepare the Vanilla Base

   In a medium saucepan, combine the whole milk, heavy cream, and sugar. Split the vanilla bean in half lengthwise and scrape the seeds into the mixture. Add the empty pod as well. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light and frothy.

3. 3

   Temper the Egg Yolks

   Slowly pour about a cup of the warm milk mixture into the egg yolks while whisking continuously to temper them. This prevents the yolks from scrambling.

4. 4

   Combine and Heat

   Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F or 77°C).

5. 5

   Chill the Mixture

   Remove 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. Let it cool to room temperature, then cover and refrigerate for 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 2 hours until firm. Serve and enjoy!