2 Gelato Vanilla Bean Scoops Recipe

Gelato Preparation

1. 1

   Prepare the Vanilla Bean

   Split the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with the milk and heavy cream in a saucepan.

2. 2

   Heat the Mixture

   In a saucepan, heat the milk, cream, and vanilla bean over medium heat until it just starts to steam. Do not let it boil.

3. 3

   Whisk Egg Yolks and Sugar

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

4. 4

   Temper the Egg Mixture

   Slowly pour some of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

5. 5

   Combine and Cook

   Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

6. 6

   Chill the Mixture

   Remove from heat and strain the mixture through a fine mesh sieve into a bowl. Let it cool to room temperature, then refrigerate until fully chilled (at least 4 hours).

7. 7

   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.

8. 8

   Freeze and Serve

   Transfer the gelato to an airtight container and freeze for at least 2 hours before serving. Scoop into bowls and enjoy!