In a saucier, whisk eggs until smooth and light. Add remaining ingredients EXCEPT the vanilla. Cook over medium-low heat, whisking constantly, until thickened. A candy thermometer will register about 180 degrees F. Dont allow the mixture to boil!

Pour the custard into the bowl of an ice cream maker and process according to the manufacturers directions Freeze in covered containers. Allow the gelato to thaw slightly before serving.

Yield: About a quart