Fullmetal Alchemist: vanilla Gelato -Edward Elric can't get enough

Edward Elric has a sweet tooth, and he loves ice cream, especially vanilla ice cream. He often enjoys a cone or cup of ice cream after a long day of alchemy or adventure.

One day, Edward was walking through town when he saw an ice cream vendor. He couldn't resist, and he ordered a large cone of vanilla ice cream. He took a big bite, and his eyes lit up with delight.

The ice cream was cold and creamy, and it melted in his mouth. Edward savored every bite, and he closed his eyes in bliss.

"This is the best ice cream ever!" he exclaimed.

Edward finished his ice cream in no time, and he threw away the cone. He licked his lips and smiled.

"That was delicious," he said. "I'll have to come back here again soon."

Vanilla gelato is a delicious and creamy Italian frozen dessert that's similar to ice cream but typically has a slightly lower fat content and a more intense vanilla flavor. Here's a basic recipe for homemade vanilla gelato:

Ingredients:

- 2 cups whole milk

- 1 cup heavy cream

- 3/4 cup granulated sugar

- 4 large egg yolks

- 2 teaspoons pure vanilla extract

- 1 vanilla bean (optional, for extra flavor)

- A pinch of salt

Instructions:

1. If you're using a vanilla bean, split it open lengthwise with a knife and scrape out the seeds with the back of the knife. Set the seeds aside.

2. In a medium saucepan, combine the milk and heavy cream. If you're not using a vanilla bean, add the vanilla extract at this stage. Heat the mixture over medium heat, stirring occasionally, until it's hot but not boiling. You should see small bubbles forming around the edges of the pan.

3. In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thick.

4. Gradually add a small amount of the hot milk and cream mixture to the egg yolks and sugar while whisking constantly. This will temper the eggs, preventing them from curdling. Continue to slowly add the hot mixture while stirring.

5. Pour the tempered egg and milk mixture back into the saucepan with the remaining milk and cream. If you're using a vanilla bean, add the scraped seeds and the empty vanilla bean pod to the mixture.

6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.

7. Remove the mixture from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any egg or vanilla bean pieces. If you used a vanilla bean, make sure to scrape any remaining seeds from the pod into the mixture before discarding it.

8. Add a pinch of salt to the mixture and stir it in. Let the mixture cool to room temperature, and then cover it and refrigerate for at least 4 hours, or until it's completely chilled.

9. Once the mixture is cold, churn it in an ice cream or gelato maker according to the manufacturer's instructions. It will take about 20-30 minutes to reach a creamy, gelato-like consistency.

10. Transfer the churned gelato to an airtight container and freeze it for a few hours or until it firms up to your desired consistency. Remember to remove the vanilla bean pod if you used one.

Serve your homemade vanilla gelato in bowls or cones, and enjoy the creamy, rich, and intensely vanilla-flavored treat!