Ingredients

The following ingredients have 8 Servings
  • 2 cups whole milk
  • 1 vanilla bean, (split and scraped)
  • 4 large egg yolks
  • 3/4 cups granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

Instruction

  • Heat the milk and vanilla bean in a medium saucepan set over medium heat until simmering, stirring occasionally with a heat-proof spatula. Meanwhile, vigorously whisk the egg yolks and sugar in a medium-sized bowl until the yolks lighten in color slightly.
  • Remove the milk from the heat and pour slowly into the egg yolks while whisking. Pour everything back into the saucepan, scraping the bowl. 
  • Return the saucepan to the heat and, using a heat-proof spatula, stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat and discard the vanilla bean. Stir in the cream and vanilla extract. Allow to cool (I let it cool overnight).
  • Pour the mixture into an ice cream maker and prepare the gelato according to the manufacturer's instructions, until it's frozen and scoopable. Alternatively, place the mixture in a metal container and freeze, beating at 1-hour intervals, until the gelato is scoopable.