Vanilla Gelato Recipe

Prepare the Base

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod as well. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking continuously to temper them. This prevents the yolks from scrambling.

Combine Mixtures

Gradually whisk the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue to cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Chill the Mixture

Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Discard the vanilla pod. Stir in a pinch of salt. Cover the bowl and refrigerate for at least 4 hours, or overnight, until completely chilled.

Churn the Gelato

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

Freeze the Gelato

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