Gelato Alla Fragola

• 1 vanilla pod
• 450 ml whole milk
• 220 g

This ice cream uses the base bianca. Cut the vanilla pod in half and scrape out the seeds with the tip of a knife. Put the pod and seeds in a pan with the milk and sugar and heat gently until it reaches 85°C (just before it simmers). Fill a large bowl with ice, set a smaller one inside it to create an ice bath and then pour the sweet milk into this smaller bowl to cool. Discard the vanilla pod.