Vanilla Bean Gelato

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg yolks plus

• Baking & Spices

  • 3/4 cups Sugar
  • 1 Vanilla bean pod, whole
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 1 cup Heavy cream
  • 2 cups Whole milk

Found on homemadeitaliancooking.com

Description

Ingredients

• 1 whole vanilla bean pod
• 2 cups whole milk
• 1 tablespoon pure vanilla extract
• 3 egg yolks plus 1 whole egg
• ¾ cups sugar
• 1 cup heavy cream

Directions

• Split the vanilla bean pod down the center and scrape out the seeds. Add the seeds to the milk and stir.
• In a saucepan over medium heat, add the milk with the vanilla seeds, the split vanilla bean pod, and vanilla extract and bring to a simmer. Do not boil.
• In a medium glass bowl, beat together the egg yolks, whole egg and sugar until thickened and pale yellow. You can do this with a hand beater or by hand.
• Remove the milk from the heat and very slowly whisk a small amount of hot milk into the egg/sugar to temper the eggs. Return the pot to the heat. Slowly whisk the egg/sugar mixture into the milk. Stir constantly until the mixture thickens slightly just at the point of simmering. Do not let it boil.
• Remove the pan from the heat and discard the vanilla bean. Pour the custard into a glass bowl and let cool slightly. You can strain the custard through a fine mesh sieve at this point if you think it needs it.
• Add the cream to the custard and blend well with a whisk.
• Cover with plastic wrap and chill overnight in the fridge (or at least 4-6 hours).
• Run it through your ice cream machine according to directions - about 30 minutes.
• Scoop the ice cream into a freezer container and freeze overnight for best results.