Gelato alla stracciatella

Split the bacca di vaniglia lengthwise and scrape out the seeds. Place the latte intero, panna fresca, vanilla seeds, and the scraped bacca di vaniglia pod into a medium saucepan. Heat gently over medium-low heat until just simmering, then remove from heat, cover, and let infuse for 30 minutes.

In a separate bowl, whisk the tuorli d'uovo with the zucchero semolato and sale fino until pale and creamy.

Remove the bacca di vaniglia pod from the infused milk mixture. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the tuorli d'uovo.