Vanilla Gelato

Milky, Sweet and Light

Reprinted from Gelato! Italian Ice Creams, Sorbetti & Granite by Pamela Sheldon Johns. Photography by Joyce Oudkerk Pool and Pamela Sheldon Johns. Copyright © 2008. Ten Speed Press, Berkeley, CA. www.tenspeed.com

• Servings: Makes 1 quart.

Vanilla, the most classic and popular of all ice cream flavors, is not very common in the Italian gelaterie. When available, it is known as fior di latte.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup sugar
• 1/2 vanilla bean, split lengthwise

Directions

1. In a medium saucepan, combine the cream, milk and sugar.
2. Cook over medium heat, stirring until the sugar is dissolved, then cook until bubbles form around the edges of the pan.
3. Remove from heat. Add the vanilla bean, scraping the seeds into the milk, and let stand for 30 minutes.
4. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
5. Remove the vanilla pod and transfer the mixture to an ice cream maker. Freeze according to the manufacturer's instructions.