Amo Restaurant

Step 1. In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise, scrape the seeds into the pan, and toss in the pod as well.

Step 2. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once simmering, remove from heat and let the vanilla steep for 15 minutes to infuse the flavor.

Step 3. In a medium heat-proof bowl, whisk the egg yolks and sugar together until the mixture is pale, thick, and slightly doubled in volume.

Step 4. Slowly pour about half a cup of the warm milk mixture into the egg yolks while whisking constantly. This tempers the eggs to prevent them from curdling.

Step 5. Gradually whisk the tempered egg mixture back into the remaining milk in the saucepan. Set over low heat.

Step 6. Cook the custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon (about 170°F or 77°C). Do not let it boil.

Step 7. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any small bits of egg. Stir in the pinch of salt.

Step 8. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, preferably overnight, until completely cold.

Step 9. Pour the chilled base into your gelato or ice cream maker and churn according to the manufacturer's instructions. Gelato should be churned slowly to incorporate less air.

Step 10. Transfer the soft gelato to an airtight container and freeze for 2-3 hours to firm up before serving.