Vanilla Bean Gelato
By: Sheri Wetherell
Published: Thursday, May 12, 2011 - 9:39pm

Ingredients




5 large egg yolks, brought to room temperature
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 vanilla pod, sliced in half lengthwise
of salt

Preparation

1 Whisk together the egg yolks and sugar until thick (about 2-3 minutes). 2 In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat. 3 Slowly whisk about ¼ of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer. 4 Fill a large stainless steel bowl with ice and water. 5 Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled. 6 Transfer mixture to an ice cream machine and follow manufacturer’s instructions. 7 Best when served immediately, although it will keep in the freezer for up to a month.