Preheat smoker to 200 degrees F.

Place the wood chips in a bowl of water to soak for at least 30 minutes.

Put half of the wood chips into the chip loader and dispense for smoking.

You'll need to add the rest of the wood chips about half way through smoking.

Once the chips begin smoking, reduce the heat to 150 degrees F.

Place the cream in a small foil pan.

Place the small foil pan in a larger foil pan.

Fill the larger pan with ice and water, avoiding getting any into the small pan.

Place both pans in the smoker on the middle rack.

Monitor the temperature of the cream and the ice level of the larger pan every 15 minutes to ensure the cream does not exceed 50 degrees F.

Dump the water and add more ice and cold water as needed.

Smoking the cream for 1 1/2 to 2 hours will impart enough smoke into the cream.

Place the smoked cream in the refrigerator until you're ready to make the gelato.

In a large bowl, combine the egg yolks and sugar. Whisk until the eggs are creamy yellow.

In a large pot, combine the milk and 1/2 cup cream and heat over medium until the mixture is just about to simmer. (180 degrees F.) Do not allow to boil.

Turn the heat off and use a ladle to gradually add the warm milk mixture to the egg mixture. Whisk each addition in to temper the eggs (keep them from becoming cooked).

After about half the warm milk is added to the eggs, add the mixture to the pot with the remaining milk and stir.

Turn the heat back on to medium and cook to thicken. The temp should reach 180 degrees F but never boil.

Using a fine wire mesh sieve, strain the hot liquid into a large bowl.

Add the vanilla extract, salt and vanilla bean seeds.

Stir well and cover with plastic wrap. Make sure the wrap is actually laying directly on top of the mixture so that a skin does not form.

Refrigerate overnight.

Place the mixture in your ice cream maker and process according to manufacturers instructions.

Transfer the gelato to a storage container. Cover with a lid and allow to harden in freezer for about 2 hours.