SpiceDish Saturday {June}: Plain But Perfect Vanilla Gelato

It's actually Thursday as I write this. I am in New York with my best friend. The rain is coming down and there is no chance of going to the Big Gay Ice Cream Truck (though no review, interview to follow next week and bonus points for any New Yorker who wants to try it for us!) My only comfort is hanging out with my oldest and dearest friend and doing what we do best -- watching silly sitcoms and eating junk. She's on the phone right now, and while my mind is craving sweets, I figure the best way to maybe calm this craving to to post one of SpiceDish's famous, delicious recipes. This one seems perfect for me to write about today -- while some people find vanilla boring, I find it to be the comforting best friend that brightens up a rainy day.

Thanks, EB!

Plain But Perfect Vanilla Gelato

2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
2 whole vanilla beans

In a thick bottomed saucepan, mix the milk and cream. Split your vanilla beans and scrape the seeds into the milk mixture. Drop the beans in. Bring to a simmer. Remove from heat. Let steep for 1 hour. In a large bowl, beat the egg yolks and sugar until whipped. Remove bean pods from milk mixture. Gradually pour the mixture into the egg yolks, and whisk constantly. Return mixture to the saucepan and cook over medium heat, stirring with a wooden spoon until the mixture thickens and coats the back of the spoon. Pour the mixture through a strainer and back into a large bowl. Cover, and chill completely in the fridge. Once chilled through, pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. You may need to put the gelato in a container, and ‘ripen’ it in the freezer until it is firm.