Gelato

In a medium saucepan over medium-high heat, heat milk, cream, and vanilla until an instant-read thermometer registers 160°.

In a medium heatproof bowl, whisk egg yolks and granulated sugar until pale yellow and ribbony, about 1 minute. 

Gradually pour milk mixture into egg yolk mixture, whisking constantly, until combined. Return to saucepan and cook over medium-low heat, stirring constantly with a spatula, until mixture thickens and thermometer registers 170° to 175°, about 3 to 5 minutes. Pour mixture into a 9"-by-4" loaf pan. Let cool at room temperature 30 minutes.

Freeze, gently whisking every 30 to 40 minutes (3 to 4 times), until nearly frozen and you can’t easily move whisk through the custard, 5 to 6 hours total.