Sugar-Free Vanilla Gelato
4 large egg yolks
½ cup sugar substitute, such as Splenda
1½ cups whole milk
1½ cups heavy cream
1 teaspoon vanilla extract
Following the manufacturer’s instructions, freeze the inner bowl of an ice-cream or gelato maker for 6 hours or more, until it is thoroughly frozen.
Whisk the egg yolks with the sugar substitute in a large bowl, until thoroughly combined. Set aside.
Combine the milk and cream in a medium-size heavy-bottomed saucepan and place over low heat, stirring occasionally, until the mixture comes to a simmer (bubbles appear around the outside of the mixture). Remove the saucepan from the heat and pour the mixture into a large, heat-proof glass 4-cup measuring cup.
Whisking the egg-yolk mixture constantly, pour the hot milk mixture very gradual
