Instructions

1. In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until foam forms around the edges, but do not let it boil.
2. In a large bowl, vigorously beat the egg yolks and granulated sugar together until the mixture is light and frothy.
3. Gradually pour the warm milk and cream mixture into the egg yolk mixture while whisking continuously to temper the eggs, preventing them from scrambling.
4. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not allow it to boil.
5. Pour the mixture through a fine sieve into a clean bowl to remove any cooked egg bits. Cover with plastic wrap placed directly against the surface to prevent a skin from forming, and chill in the refrigerator for at least 3 hours or overnight for best results.
6. Once chilled, stir in the vanilla extract until well combined.
7. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency.
8. Transfer the gelato to a sealed container and freeze for at least 2 hours until firm. For the best texture, let it sit at room temperature for about 5 minutes before scooping and serving.