Classic Vanilla Bean Gelato Recipe

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 pod as well. Heat over medium heat until just below boiling, stirring occasionally.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour a small amount of the hot milk mixture into the yolks to temper them, whisking constantly. Gradually add the yolk mixture back into the saucepan.

Cook the Mixture

Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Chill the Base

Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. Stir in a pinch of salt. Cover and refrigerate until completely chilled, about 4 hours or overnight.

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.

Freeze the Gelato

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