Vanilla Bean Gelato

1. 1

   Whisk together the egg yolks and sugar until thick (about 2-3 minutes).

2. 2

   In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat.

3. 3

   Slowly whisk about 1/4 of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer.

4. 4

   Fill a large stainless steel bowl with ice and water.

5. 5

   Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled.

6. 6

   Transfer mixture to an ice cream machine and follow manufacturer's instructions.

7. 7

   Best when served immediately, although it will keep in the freezer for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.