Classic Vanilla Gelato

Instructions

1. 1

   In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk mixture.

2. 2

   Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 30 minutes.

3. 3

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and thick.

4. 4

   Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.

6. 6

   Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.

7. 7

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8

   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.

9. 9

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