Classic Vanilla Gelato

Instructions

1. 1

   In a heavy-bottomed saucepan, combine milk, cream, vanilla bean pods and seeds, and half the sugar. Heat over medium heat until just beginning to simmer.

2. 2

   In a separate bowl, whisk egg yolks with remaining sugar until pale and thick, about 3 minutes.

3. 3

   Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon and reaches 170°F.

5. 5

   Strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and salt.

6. 6

   Cover with plastic wrap pressed directly onto surface and refrigerate for at least 4 hours or overnight.

7. 7

   Churn in an ice cream maker according to manufacturer's instructions, typically 20-25 minutes.

8. 8

   Transfer to an airtight container and freeze for at least 2 hours before serving for optimal texture.