Friday, February 4, 2011

Very Vanilla Gelato

Sometimes vanilla is sufficient. Sometimes you just want a pure flavor that's uncomplicated.


Very Vanilla Gelato

3 cups goat milk
1/2 cup sugar
5 egg yolks
1 tsp vanilla
1 whole vanilla bean.

Slice the vanilla down the middle and scrape the insides into a a medium-sized, heavy-bottomed saucepan. Add the milk, 1 tsp of vanilla extract and the rest of the vanilla bean. Bring the milk just to a boil. Remove from heat.

Meanwhile, whisk the yolks with the sugar until the mixture  is a pale yellow color. Slowly pour the milk into the eggs while whisking constantly. Return the egg-milk mixture to the saucepan and cook over medium heat, whisking constantly. DO NOT BOIL. When the mixture begins to thicken and coats the back of a spoon, remove pan from heat and strain into a bowl.

Place the bowl in an ice-bath and let stand until chilled.

Freeze in an ice cream maker according to the manufacturer’s instructions.

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