Vanilla Gelato Recipe

Time4h 10m

Serves6

Dish of homemade vanilla bean gelato with your choice of chocolate, caramel, blueberry, raspberry sauce.

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Ingredients

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1
Prepare the Vanilla Base
In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod as well. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 30 minutes.
2
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened.
3
Combine Mixtures
Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to temper the eggs. Once combined, return the mixture to the saucepan.
4
Cook the Mixture
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 10-15 minutes). Do not let it boil.
5
Chill the Base
Remove from heat, strain the mixture to remove the vanilla bean pod, and stir in a pinch of salt. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6
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.
7
Freeze the Gelato
Transfer the gelato to a lidded container and freeze for at least 4 hours before serving.