Ingredients

• Whole milk - 2 cups
• Heavy cream - 1 cup
• Granulated sugar - ¾ cup
• Vanilla bean - 1, split and scraped
• Egg yolks - 4
• Salt - a pinch

Instructions

1. 1.

   In a medium saucepan, combine milk, cream, and half the sugar. Add vanilla bean and its seeds.

2. 2.

   Heat the mixture over medium heat until it begins to simmer, then remove from heat.

3. 3.

   In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale and thick.

4. 4.

   Slowly temper the hot milk mixture into the egg yolks, whisking constantly.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

6. 6.

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.

7. 7.

   Cool the mixture to room temperature, then refrigerate until thoroughly chilled.

8. 8.

   Churn the mixture in an ice cream maker according to the manufacturer's instructions.

9. 9.

   Transfer the gelato to a container and freeze until firm, about 2 hours.

Nutritional Facts