Vanilla Bean Gelato
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
Whisk together the egg yolks and sugar until thick (about 2-3 minutes).
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.
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.
Fill a large stainless steel bowl with ice and water.
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.
Transfer mixture to an ice cream machine and follow manufacturer’s instructions.
Best when served immediately, although it will keep in the freezer for up to a month.