Classic Italian Vanilla Gelato

Instructions

1. 1

   Combine the whole milk, heavy cream, and vanilla bean seeds along with the scraped pod in a medium saucepan. Heat over medium heat until the mixture just begins to steam and small bubbles form around the edges, about 5 minutes. Do not boil.

2. 2

   In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened, about 2 minutes.

3. 3

   Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.

4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon, about 8-10 minutes. The temperature should reach 170°F to 175°F.

5. 5

   Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in the vanilla extract.

6. 6

   Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

7. 7

   Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until thick and creamy, about 20-25 minutes.

8. 8

   Transfer the gelato to a freezer-safe container, press plastic wrap onto the surface, and freeze for at least 1 hour before serving for a firmer texture.