Gelato artigianale

Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean pod, vanilla bean seeds, whole milk, heavy cream, and salt to a medium saucepan. Heat over medium-low heat until just simmering, do not boil. Remove from heat and let infuse for 15 minutes.

In a separate bowl, whisk the granulated sugar and egg yolks together until pale and creamy.

Remove the vanilla bean pod from the milk mixture. Slowly ladle about one-third of the warm milk mixture into the egg yolks and granulated sugar, whisking constantly to temper the egg yolks.