Makes about 3 1/2 cups

Ingredients

1 1/2 cups heavy whipping cream

1 cup whole milk

1/2 cup cacao nibs*

1/2 vanilla bean, split lengthwise

5 large egg yolks

3/4 cup sugar

* Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.

SPECIAL EQUIPMENT: Ice cream maker

Directions

Step 1: The ice cream custard needs to infuse with the flavor of the cacao nibs overnight, so start preparing it two days ahead. Serve along side Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato.

Step 2: Combine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan.

Step 3: Scrape in seeds from 1/2 vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Cover and let mixture steep 30 minutes. Uncover and return to simmer.

Step 4: Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.

Step 5: Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil).

Step 6: Transfer custard to medium bowl. Cover and chill overnight.

Step 7: Pour custard through fine strainer set over bowl; discard solids in strainer.

Step 8: Transfer custard to ice cream maker and process according to manufacturer's instructions.

Step 9: Transfer gelato to freezer container. Cover and freeze until ice cream is firm, at least 8 hours or overnight.

Step 10: DO AHEAD - Can be made 3 days ahead. Keep frozen.