Gelato

Warm the milk over medium heat until it reaches 80°C. Remove from heat and let it rest.

In a bowl beat the egg yolks and sugar until mixture is thick and creamy. This takes 2-3 minutes at medium high speed.

With the mixer on low speed laddle in the the hot milk, be slow to heat up the eggs. You don't want scrambled eggs.

Beat until well combined.

Pour the mixture back into a sauce pan, add the vanilla bean and heat until 80°C at medium heat while stirring constantly with a spatula to prevent the bottom to burn.

When reaching 80-85°C turn off the heat, place the pan on a cooler surface and keep stirring for a few seconds.

Let the mixture cool down completely to room temperature, then place it in the fridge for overnight.

Remove the vanilla bean, optionally strain the custard through a fine mesh.

Put the mixture in the ice cream maker and proceed according to the manufacturers instructions. That usually means 60mins of churning.

Transfer the gelato to a freezer suitable container and freeze it for 1-2h before serving.

If you find the gelato to be too hardened to scoop get it out of the freezer 15mins before serving.