Classic Italian Vanilla Gelato

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 vanilla bean, split and scraped
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

Instructions

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. In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened, about 2 minutes.
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. 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. 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. 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. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until thick and creamy, about 20-25 minutes.
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.