Vanilla Bean Gelato

Directions

1. 1
   In a medium-sized bowl, crack eggs and beat lightly. In a large stockpot, combine sugar, milk and cream. Heat over medium heat just until bubbles start to form around the edges of the pan, whisking continuously. Using a large ladle, slowly add approximately 1/2 cup of the hot milk to the beaten eggs, whisking the egg while pouring it in. Repeat, adding 1/2 cup more hot milk to the eggs. Once the milk has been incorporated into the eggs, slowly pour the egg mixture into the stockpot, whisking to combine. Over medium-low to medium heat, continue to cook the mixture for another 7-8 minutes until it becomes thick, stirring continuously.
2. 2
   Remove the mixture from heat and allow to cool slightly. While it is cooling, split the vanilla bean down the center, and then, using a knife, scrape the seeds out. Stir the vanilla seeds and the extract into the gelato mixture. Refrigerate until completely chilled, four hours or overnight.
3. 3
   Once the gelato mixture has chilled, harden according to the manufacturer directions on your ice cream maker. Serve.
4. 4
   Makes 4.5 quarts of gelato
5. 5
   Note: This has only 10 minutes prep time and 25 minutes cook time, but several hours of freezing and waiting. It's worth the wait, though.