Instructions:
- Prepare the Milk Base: Combine milk, cream, half the sugar, and salt in the saucepan. Scrape the vanilla bean (if using a pod) and add seeds/pod to the mixture. Heat gently until steaming (do not boil). Remove from heat.
- Whisk Yolks & Sugar: In a separate bowl, vigorously whisk the egg yolks and remaining sugar until pale yellow and ribbons form when the whisk is lifted.
- Temper the Eggs: Slowly ladle about 1 cup of the hot milk mixture into the egg mixture while whisking constantly to prevent scrambling.
- Cook the Custard (Crème Anglaise): Pour the tempered egg mixture back into the saucepan with the remaining milk. Heat over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spatula (Target temperature: 175°F / 80°C). Do not exceed 180°F (82°C).
- Strain and Chill: Immediately pour the custard base through a fine-mesh sieve into a clean bowl set over an ice bath. Stir for a few minutes to rapidly bring down the temperature. Remove the vanilla pod (if used).
- Mature the Base: Cover the base directly with plastic wrap to prevent a skin forming and refrigerate for a minimum of 4 hours, preferably overnight.
- Churn: Churn the base in your ice cream maker according to the manufacturer’s instructions until it reaches a thick soft-serve consistency.
- Harden (Maturazione): Transfer the soft gelato to an airtight container and place it in the coldest part of your freezer for 2–3 hours to achieve the classic dense, scoopable texture.