In saucepan over medium-low heat, warm milk until bubbles form around edge of pan. Remove from heat.
In mixing bowl, whisk together egg yolks and sugar until blended. Gradually add warm milk, stirring until blended. Transfer mixture to clean saucepan, set over medium-low heat and cook, stirring constantly with wooden spatula or spoon, until custard thickens and leaves path on back of spatula when finger is drawn across it.
Pour custard through fine-mesh sieve set over clean bowl and stir in vanilla. Refrigerate custard, stirring occasionally, until chilled, 1–2 hours.
Transfer chilled custard to ice cream maker and freeze according to manufacturer's instructions. Transfer gelato to container; cover and freeze 3–4 hours before serving.
Scoop gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.
See full Traditional Vanilla Gelato Recipe.

Nielsen-Massey Madagascar Bourbon Vanilla Paste