- 2 1⁄4 cups milk
- 3⁄4 cup heavy cream
- Pinch of salt
- 6 egg yolks
- 3⁄4 cup sugar
- 1 vanilla bean, split lengthwise, seeds scraped
and reserved, or 1 Tbs. vanilla bean paste
- 8 to 10 shots freshly brewed espresso
In a bowl, whisk together the egg yolks and sugar. Slowly add the warm milk mixture, stirring constantly until blended. If using a vanilla bean, stir in the seeds now. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens and a finger drawn across the back of a spoon leaves a path, 5 to 7 minutes.
Pour the custard through a fine-mesh sieve set over a clean bowl. If using vanilla paste, stir in now. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally. Refrigerate for about 2 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze for at least 3 hours or up to 3 days.
Scoop the gelato into bowls and top each with 1 shot of espresso. Serve immediately. Serves 8 to 10.