-
1
In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
-
2
Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan.
-
3
Heat the mixture just until it starts to bubble along the edges.
-
4
Do not allow the mixture to boil.
-
5
Remove from the heat.
-
6
Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture.
-
7
Discard the vanilla bean shell.
-
8
While whisking the egg mixture add in about a cup of the warm milk mixture and combine together.
-
9
Then add in the rest of the egg mixture to the milk.
-
10
Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon.
-
11
Do not allow the custard to simmer.
-
12
Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
-
13
You can transfer this custard into the ice cream maker and follow manufacturer's instructions.
-
14
This will make vanilla gelato, or you can make the following variations.
-
15
Espresso: add 1/2 cup of chilled espresso coffee into the custard.
-
16
Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
-
17
Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
-
18
Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.
