Vanilla Gelato Recipe

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil.

2. 2

   In a small bowl, whisk together the egg yolks and kosher salt. Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

   Tip: Make sure to temper the eggs.

3. 3

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Tip: Don't let the mixture boil.

4. 4

   Remove the saucepan from the heat and stir in the pure vanilla extract. Let the mixture steep for 30 minutes to allow the flavors to meld.

   Tip: Don't skip this step.

5. 5

   Strain the mixture through a fine-mesh sieve into a clean container. Discard the vanilla bean.

   Tip: Make sure to strain the mixture thoroughly.

6. 6

   Cover the container with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.

   Tip: Chill the mixture thoroughly.

7. 7

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

8. 8

   Once the gelato is churned, transfer it to an airtight container and cover it with plastic wrap or aluminum foil. Freeze for at least 2 hours to set.

   Tip: The gelato will be more scoopable if you freeze it for a longer period of time.

9. 9

   Serve the gelato immediately and enjoy!

   Tip: You can also store the gelato in the freezer for up to 3 months.