Milky, Sweet and Light
Reprinted from Gelato! Italian Ice Creams, Sorbetti & Granite by Pamela Sheldon Johns. Photography by Joyce Oudkerk Pool and Pamela Sheldon Johns. Copyright © 2008. Ten Speed Press, Berkeley, CA. www.tenspeed.com
- Servings: Makes 1 quart.
Vanilla, the most classic and popular of all ice cream flavors, is not very common in the Italian gelaterie. When available, it is known as fior di latte.
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup sugar
- 1/2 vanilla bean, split lengthwise
- In a medium saucepan, combine the cream, milk and sugar.
- Cook over medium heat, stirring until the sugar is dissolved, then cook until bubbles form around the edges of the pan.
- Remove from heat. Add the vanilla bean, scraping the seeds into the milk, and let stand for 30 minutes.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Remove the vanilla pod and transfer the mixture to an ice cream maker. Freeze according to the manufacturer's instructions.