INGREDIENTS:

• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 vanilla bean, split and scraped
• 3/4 cups granulated sugar
• 2 cups whole milk
• 4 large egg yolks

INSTRUCTIONS:

• Set the vanilla bean and milk in a medium pot over medium heat. Stir the mixture occasionally with a heat-proof spatula until it starts to simmer. At the same time, mix the egg yolks and sugar together in a medium-sized bowl until the yolks get a little lighter in color.
• Remove the milk and slowly pour it into the egg yolks while whisk them. Scrape the bowl and pour it back into the bowl.
• Place the pot back on the heat and stir the mixture with a heat-safe spatula for about three to four minutes or until it gets a little thicker. Take it off the heat and discard the vanilla bean. Place the milk and vanilla extract in the bowl and mix it well. Let it cool overnight.
• In an ice cream maker, place the mixture and follow the guidelines of the ice cream maker to prepare the gelato until it’s frozen and easy to scoop. You can also pour the mixture into a metal container and freeze it, beating it at 1-hour intervals until the gelato is properly scoopable.