A creamy gelato with an intense vanilla flavour.
1 Litre white base
Cut and split the pod, then scrape the seeds from the pod.
Blend the seeds into the white base.
Now warm up the white base to above 70 degrees.
Pop in the pod carcass then cling film the white base for at least 15 minutes. This creates a hot infusion and will release more flavour from the pod.
After the 15 minutes, remove the pod carcass (you can wash these and use for decoration if you wish)
Batch freeze your vanilla gelato.