1. If you’re using a vanilla pod, cut it in half lengthwise and scrape the seeds out with a knife.
2. Then, in a medium saucepan, whisk together the milk, heavy cream, half the sugar, the vanilla seeds, and the vanilla bean pod if using. Bring the creamy mixture to a warm temperature over medium heat – just make sure not to boil it.
3. In a separate bowl, combine the remaining sugar with the egg yolks and whisk until the mixture is pale and slightly thickened.
4. To avoid scrambling the egg yolks, add a tiny quantity (approximately a cup) of the hot milk mixture from step 2 to the yolks while whisking continually.
5. While whisking constantly, return the tempered yolk mixture to the saucepan from step 2 with the remaining milk mixture.
6. Stirring regularly with a wooden spoon or spatula, bring the mixture over medium heat (about 170°F or 77°C)

              Note: This should take around 5-7 minutes – but do not let it boil.

1.  (if applicable): If you used a vanilla bean pod, take it out and throw it away.
2. Now, to make sure everything is nice and smooth, pour the mixture through a fine sieve into a new bowl.
3. Relax the mix at room temperature until it’s cool. After the mixture has cooled, cover it with plastic wrap by pressing it directly over the surface, put it in the fridge, and chill for at least 4 hours, or ideally overnight.
4. When the ingredients are cold enough, use an ice cream machine to churn them into ice cream.
   • If you don’t have an ice cream machine, you can just use a blender or food processor to smoothen the texture.
5. After churning the gelato, store it in an airtight container and freeze it for at least two to three hours.
6. For the final step before serving time, gelato is best served after softening at room temperature for around 10 minutes. This improves the taste and texture when scooped.