Gelato is denser than ice cream — it has less air whipped into it — and it’s made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 20 min |
| Yield: | about 1 quart of gelato-style ice cream |
Ingredients
- 2 1/2 cups whole milk
- 2 tablespoons plus 2 teaspoons cornstarch
- 3/4 cup heavy cream
- 2/3 cup organic cane sugar
- 1/4 teaspoon salt
- 4 teaspoons pure vanilla extract
Instructions
- Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
- Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
- Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
- Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 148 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 94 mg |