Thursday, July 29, 2010

Vanilla Bean Gelato

Summer feels like it is never going to stay in Southern California.  But since it is supposed to be  really warm this weekend I decided to make some ice-cream.  I have a couple of recipes that I have wanted to try - so many recipes, so little time!  I started off with a Nutella Ice-cream that was super easy and delicious!  Unfortunately the hubby ate it all before I got a good pic!  I guess I'll have to make it again :)

I saw this recipe for Vanilla Bean Gelato on Tasty Kitchen and decided to go for it - I have some vanilla beans in my cupboard that have been begging me to work with!  I am usually a chocolate girl but since trying and becoming obessed with the Trader Joe's Vanilla Bean Yogurt I have started to love vanilla!

This recipe was my first attempt at making gelato and it was wonderful! I did only make half of the recipe because it seemed like a lot!  I decided to strain mine because I always get nervous when tempering eggs.  Try some this weekend!

Vanilla Bean Gelato

5 eggs
3/4 cup sugar
2 cups half and half
2 cups heavy cream
1/2 vanilla bean
1/2 teaspoon vanilla

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.  
Remove the mixture from heat and strain.  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.
Once the mixture is fully chilled freeze in your icecream maker and ENJOY!

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