Vanilla Bean Gelato
Ingredients
5 large egg yolks, brought to room temperature
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 vanilla pod, sliced in half lengthwise
of salt
Preparation
1
Whisk together the egg yolks and sugar until thick (about 2-3 minutes).
2
In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat.
3
Slowly whisk about ¼ of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer.
4
Fill a large stainless steel bowl with ice and water.
5
Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled.
6
Transfer mixture to an ice cream machine and follow manufacturer’s instructions.
7
Best when served immediately, although it will keep in the freezer for up to a month.
.
Yield:
4 servings
Added:
Thursday, May 12, 2011 - 9:39pm
