This is the best ice cream combination I've tried. It's got plenty of sugar to act as an anti-freeze and there are lots of egg yolks making it smooth and creamy. Don't be afraid to use egg yolks in these recipes because you need to cook the custard to 180 degrees which will be plenty to kill the bacteria.
I adapted the recipe is from Laura Vitale from Laura in the Kitchen. I changed it up by using a whole vanilla bean instead of vanilla extract and altered the amounts of milk and cream. I love the little specks of vanilla seeds peaking through the gelato and if vanilla beans weren't so damn expensive then all vanilla flavoured products should be done this way.
I can't begin to describe how expensive vanilla beans can be here in Canada and probably in the States as well. It can range between 5-7 dollars per 2 pods. I ordered mine in bulk from France on Ebay and it was $12.99 for 30 pods. If you like using vanilla beans or use them often, I suggest buying them like this in bulk.
1 2/3 cup milk
1 1/3 cup cream
2/3 cup sugar
1 vanilla pod
Split the bean down the middle.
Bring it up to temperature on medium heat until bubbles appear on the sides.
Beat sugar and egg yolks until pale yellow, 5 minutes.
After bubbles appear in the milk mixture, temper the eggs by pouring the milk little by little into the egg mixture while whisking constantly. Then transfer the mixture back into the pot and cook until it reaches 180 degrees F or until the mixture thickens and coats the back of a wooden spoon.
Strain the mixture into a bowl and discard the vanilla bean
Cover with plastic wrap directly pressed against the surface of the custard and refrigerate for 8 hours or over night.
Churn in a pre-chilled ice cream bowl for 35 minutes.