Fill a large bowl with iced water. Using a knife, scrape the seeds out of the inside of the vanilla pod. Place the seeds and vanilla pod along with the milk in a medium heavy-based saucepan over
a medium-low heat and cover. Check and stir occasionally and remove from the heat
when it is just simmering. Pour the milk into a bowl and place the bowl in the iced water bath for a few minutes until it
cools to room temperature.Whisk the egg yolks and sugar in a mixer or using a balloon whisk until the mixture is thick, pale and glossy and holds a ?ribbon? for 2 seconds.
Remove the vanilla pod from the milk and gradually whisk the milk into the egg mixture until it is well combined. Rinse out the saucepan and
pour in the milk mixture. Cook over a medium-low heat, stirring constantly or 15-20 minutes or until it is thick enough to lightly coat the back of a spoon. Once it has reached this stage remove it
from the heat immediately.
Cook it on a lower rather than higher heat to avoid the custard curdling. Strain the custard into a bowl and return to the ice bath for a few minutes until it has cooled to room temperature, stirring occasionally.
Pour the custard into a shallow 1-litre capacity Tupperware or freezer-proof
container. Replace the lid or cover with foil and refrigerate for 3 hours. Transfer to the freezer for 4 hours or
until frozen. Remove from the freezer and break the gelato into chunks with a spoon.
Spoon into a food processor and process until it is smooth but not melted. Pour the mixture back in to the freezer-proof dish and freeze for another two hours and then process again. Repeat this once more.
Allow to stand out of the freezer for 15 minutes before serving.