On a warm summer afternoon, as the golden rays of the sun danced across my backyard, I found myself longing for a sweet escape. The kind of escape that only a bowl of creamy gelato could provide. Inspired by a recent trip to Italy, where I indulged in the silkiest gelato I had ever tasted, I decided to recreate that magical experience in my own kitchen. With a few simple ingredients and a passion for perfection, I set out to make the most delightful Vanilla Bean Gelato that would transport anyone who tasted it straight to the charming streets of Florence.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 vanilla bean
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
Start by pouring the whole milk and heavy cream into a medium saucepan. Set it over medium heat and stir gently until the mixture is warm but not boiling. This will help to infuse the creamy goodness with the flavors to come.
While the milk and cream are warming, slice the vanilla bean in half lengthwise. Using the back of a knife, scrape the tiny black seeds into the warm milk mixture, adding both the seeds and the pod to the saucepan. Allow this aromatic blend to steep for about 15 minutes, letting those rich vanilla flavors permeate the cream.
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy. This step is crucial as it creates a velvety base for your gelato.
Once the milk and cream have steeped, remove the vanilla bean pod and slowly pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents them from scrambling when they meet the heat. Gradually whisk in the rest of the warm milk mixture until everything is combined smoothly.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be patient and enjoy the comforting aroma wafting through your kitchen.
Once thickened, remove the saucepan from heat and stir in the teaspoon of pure vanilla extract. This extra touch of vanilla will elevate your gelato to new heights of flavor.
Pour the mixture into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill it in the refrigerator for at least 4 hours, or overnight if you can wait that long.
After the mixture is thoroughly chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer, stirring every 30 minutes until it reaches a creamy texture.
Once churned, transfer the gelato to a lidded container and freeze for an additional 2-4 hours to firm it up. When ready to serve, scoop it into bowls and watch as everyone’s eyes light up with joy. Each spoonful is a creamy, dreamy delight that brings back memories of sun-kissed Italian afternoons.
As I savored each delightful bite, I couldn’t help but reminisce about that enchanting trip, knowing that with this Heavenly Vanilla Bean Gelato, I’ve captured a piece of Italy to share with family and friends. Buon Appetito!