Instructions

1. Combine the whole milk, heavy cream, granulated sugar, and the split vanilla bean in a medium saucepan. Heat this mixture over medium heat until it begins to steam.
2. In a separate large bowl, whisk the egg yolks until they turn a pale yellow color.
3. While continuously whisking the egg yolks, slowly pour the hot milk mixture into them. This is to temper the yolks and prevent them from scrambling.
4. Once fully combined, pour this mixture back into the saucepan and simmer over low heat. Stir it constantly until it thickens enough to coat the back of a spoon. This is your custard base.
5. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Discard the vanilla bean.
6. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until it is completely cold.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft serve.
8. Transfer the gelato to a lidded container and freeze it until firm, about 2 hours. For the best texture, serve the gelato within a few hours of churning.