Italian Gelato

Ingredients:

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 vanilla bean
• 1 cup fresh fruit (optional)

Instructions:

1. In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the egg yolks and sugar until well combined.
3. Slowly pour about 1/2 cup of the simmering milk mixture into the egg yolks, stirring constantly.
4. Pour the egg yolk mixture back into the saucepan with the remaining milk.
5. Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds.
6. Add the vanilla bean seeds and the bean itself to the saucepan with the milk mixture.
7. Cook the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon.
8. Remove the vanilla bean from the mixture and discard.
9. Cover the saucepan and refrigerate the mixture for at least 2 hours or overnight.
10. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
11. If desired, add fresh fruit during the last few minutes of churning.
12. Transfer the gelato to a container and freeze for at least 2 hours before serving.