Natural Vanilla Bean Gelato Recipe

Ingredients:

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

4 large egg yolks

1 vanilla bean (or 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder)

1 teaspoon pure vanilla extract

A pinch of salt

Instructions:

Prepare the Vanilla:

If using a vanilla bean, slice lengthwise and scrape out the seeds with a knife. The seeds and pod are reserved. If using vanilla powder, reserve it for later addition.

Heat the Milk and Cream:

In a medium saucepan, combine the whole milk, heavy cream, and either the scraped vanilla bean seeds and pod or vanilla powder. Heat over medium heat until the mixture starts steaming and small bubbles form around the edges. Do not let boil.

The Custard Base:

In another bowl, whisk the egg yolks, sugar, and salt until light and thick. Whisk in, gradually, about 1/2 cup of the hot milk mixture to temper the eggs or else they will scramble.

Combine and Cook:

Gradually whisk the tempered egg mixture back into the remaining hot milk and cream in the saucepan. Over medium-low heat, cook the mixture, constantly stirring with a wooden spoon or spade-type spatula, until it thickens to a point where it coats the back of the spoon, about 170°F or 77°C. Do not boil.

Strain and Chill:

Remove the saucepan from the heat and immediately strain the custard through a fine-mesh sieve over a clean bowl to discard the vanilla pod and any bits of egg which have cooked. Stir in the vanilla extract. Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight, which will be necessary for the best texture.

Churn the Gelato:

Once the custard has completely chilled, transfer it to an ice cream maker and churn per the manufacturer's instructions until soft-serve consistency is reached. This is usually about 20-25 minutes.

Freeze Gelato:

Transfer the churned gelato into an airtight container and freeze for at least 2-4 hours or firm enough to scoop.

Serve and Enjoy:

Scoop gelato into bowls or cones and enjoy this very creamy, flavorful treat!

Tips:

If using vanilla powder, first make sure it is well-dissolved into the milk and cream before heating.

Stronger vanilla flavor-for a stronger flavor of vanilla, combine the seeds of the vanilla bean with another teaspoon of extract.

Keep the custard stirring, always, while cooking to avoid having it stick or burn onto the bottom of the pan.

Avoid over-churning during gelato processing.