Vanilla Custard Gelato

What you need

• 480 ml (2 cups) whole milk
• 240 ml (1 cup) heavy cream
• 150 g (3/4 cup) sugar
• 4 large egg yolks
• 1 vanilla bean
• 1 pinch salt

Method

Restated from the original video

1. 1

   Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.

2. 2

   Put the milk, cream, vanilla seeds and empty pod in a saucepan and heat over medium heat until steaming with small bubbles at the edge, 5-6 min. Do not let it boil.

3. 3

   Meanwhile, whisk the yolks, sugar and salt in a bowl until pale and thick, about 2 min.

4. 4

   Ladle a little of the hot milk mixture into the yolks while whisking, then add the rest a little at a time.

5. 5

   Return everything to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard coats the back of a spoon, 6-8 min. It should reach 77 °C (170 °F) without simmering.

6. 6

   Strain the custard through a fine sieve into a clean bowl and discard the pod.

7. 7

   Press plastic wrap onto the surface, let it cool, then refrigerate until fully cold, at least 4 hours or overnight.

8. 8

   Churn in an ice cream machine until thick and creamy, 20-30 min.

9. 9

   Spoon into a freezer container and freeze until firm enough to scoop, 2-3 hours.

10. 10

    Leave at room temperature for 5 min before serving.

Imported from freshflavorful.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.