Easy Vanilla Gelato

Instructions

1. 1

   Combine milk, cream, and half the sugar in a heavy-bottomed saucepan. Add vanilla bean pod and seeds if using. Heat over medium heat until steaming, about 5 minutes.

2. 2

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

3. 3

   Slowly pour hot milk mixture into egg yolks, whisking constantly to prevent curdling.

4. 4

   Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (170°F), about 8-10 minutes.

5. 5

   Strain custard through fine-mesh sieve into a bowl. Stir in vanilla extract if using instead of bean. Cover with plastic wrap directly touching surface.

6. 6

   Refrigerate for at least 2 hours or overnight until completely chilled.

7. 7

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

8. 8

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