Vanilla Gelato & Blueberry Gelato

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Vanilla Bean Gelato
1 whole vanilla bean pod
2 cups whole milk
1 tablespoon pure vanilla extract
3 egg yolks plus 1 whole egg
¾ cups sugar
1 cup heavy cream

Split the vanilla bean pod down the center and scrape out the seeds. Add the seeds to the milk and stir.
In a saucepan over medium heat, add the milk with the vanilla seeds, the split vanilla bean pod, and vanilla extract and bring to a simmer. Do not boil.
In a medium glass bowl, beat together the egg yolks and sugar until thickened and pale yellow. You can do this with a hand beater or by hand.
Remove the milk from the heat and very slowly whisk a small amount of hot milk into the egg/sugar to temper the eggs. Return the pot to the heat. Slowly whisk the egg/sugar mixture into the milk. Stir constantly until the mixture thickens slightly just at the point of simmering. Do not let it boil.
Remove the pan from the heat and discard the vanilla bean. Pour the custard into a glass bowl and let cool slightly. You can strain the custard through a fine mesh sieve at this point if you think it needs it.
Add the cream to the custard and blend well with a whisk.
Cover with plastic wrap and chill overnight in the fridge (or at least 4-6 hours).
Run it through your ice cream machine according to directions - about 30 minutes.
Scoop the ice cream into a freezer container and freeze overnight for best results.

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