Vanilla Bean Gelato

In a medium-sized bowl, crack eggs and beat lightly. In a large stockpot, combine sugar, milk and cream. Heat over medium heat just until bubbles start to form around the edges of the pan, whisking continuously. Using a large ladle, slowly add approximately 1/2 cup of the hot milk to the beaten eggs, whisking the egg while pouring it in. Repeat, adding 1/2 cup more hot milk to the eggs. Once the milk has been incorporated into the eggs, slowly pour the egg mixture into the stockpot, whisking to combine. Over medium-low to medium heat, continue to cook the mixture for another 7-8 minutes until it becomes thick, stirring continuously.

Remove the mixture from heat and allow to cool slightly. While it is cooling, split the vanilla bean down the center, and then, using a knife, scrape the seeds out. Stir the vanilla seeds and the extract into the gelato mixture. Refrigerate until completely chilled, four hours or overnight.

Once the gelato mixture has chilled, harden according to the manufacturer directions on your ice cream maker. Serve.

Makes 4.5 quarts of gelato

Note: This has only 10 minutes prep time and 25 minutes cook time, but several hours of freezing and waiting. It’s worth the wait, though.