Madagascar Bourbon Vanilla Gelato : makes 1 quart of gelato
Recipe is taken from Ciao Bella Book
2 c. whole milk
1c. heavy cream
4 lg. egg yolks
2/3c. white sugar
1/2 Madagascar bourbon vanilla bean
3/4 t. Madagascar Bourbon vanilla extract
pinch of salt
In a heavy-bottom saucepan, combine the milk and cream. Split the vanilla bean in half lengthwise & scrape the seeds from the bean into the pot. Place the pot medium-low heat and cook, stirring occasionally so a skin doesn’t form, unitl tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 F. Remove from heat & set aside for 20 mins., to steep. Return the pan to the heat and bring the mixture back up to 170 F.
Meanwhile, in a medium heat-proof bowl, ( a kitchen aid mixer works great in this step) whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow.
Temper the egg yolks by very slowly pouring in the hot milk in a while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the bakc of the spoon and it reaches a temp. of 185F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer in to clean bowl and let cool to room-temp, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and H20 & placing the bowl w/ the custard unitl cooled. Once completely cooled, cover and refrigerate unitl very cold, @ least 4 hours or overnight.
Remove the custard from the refrigerator and gently whisk in the vanilla extract & salt. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for @ least 2 hrs. before serving.
How to Temper Egg Yolks
Tempering gradually introduces a hot liquid to a cold one and brings the temp. of the two together. For the gelato bases the hot milk is added to the egg yolks a little @ a time so they are slowly brought up to a higher temp. (IF U WERE TO ADD THE EGG YOLKS DIRECTLY TO THE MILK MIXTURE, THEY WOULD SCRAMBLE.)
To temper, pour a small amount of the milk into the egg yolks and sugar while whisking constantly. Add a little more milk while continuing to whisk, repeating the proces until all of the milk mixture has been incorporated, then prceed with the recipe.