Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 vanilla bean (split)
- 3 egg yolks
- Flaky Sea Salt for garnish
Instructions:
- Prepare the Base: In a saucepan, heat the whole milk, heavy cream, sugar, and split vanilla bean over medium heat until warm. Stir occasionally to dissolve the sugar.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm milk mixture to the yolks, whisking constantly to avoid curdling the eggs.
- Cook the Custard: Pour the mixture back into the saucepan and cook on low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Chill the Mixture: Remove from heat and let the mixture cool to room temperature. Once cooled, chill the mixture in the fridge for at least 4 hours, or overnight for best results.
- Churn the Gelato: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Serve and Garnish: Serve the gelato in bowls and sprinkle with Flaky Sea Salt for a sweet and salty finish.
Why Flaky Sea Salt? Flaky Sea Salt brings out the natural sweetness of the vanilla bean and enhances the creamy richness of the gelato. The subtle saltiness provides a contrast that elevates the dessert, making it an indulgent and unique treat.
Serving Tip:
Serve your Sea Salted Vanilla Bean Gelato in elegant bowls, garnished with a sprinkle of vanilla beans or fresh mint leaves. The contrasting flavors and delicate textures make this a perfect dessert for any occasion.
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