Saturday, February 17, 2018

Sicilian-Style Vanilla Gelato

I just got my new ice cream maker and can’t wait to make some gelato. I just decided for my first try to make an easy vanilla gelato.


2 1/4 cups whole milk
3/4 cups heavy cream
1 vanilla bean or 3 teaspoons vanilla extract
3/4 cups granulated sugar
2 tablespoons corn starch
1 egg yolk, from a large egg


In a saucepan pour 1 1/4 cups of milk, the cream and the vanilla. Warm over medium heat until it just starts to bubble.

In a small bowl whisk the remaining milk, sugar and corn starch. Take the warm milk mixture and gradually add it in the corn starch mixture. Return it to the saucepan to medium heat and cook, stirring often until sugar has dissolved and thickens slightly, 6-8 minutes.

In another bowl whisk the egg yolk until pale and slightly thickened, about a minute. Temper the egg yolk by slowly pouring a ladleful of the hot milk into the yolk, whisking constantly, then pou the yolk mixture gradually back into the saucepan and whisk to combine.

Remove from heat, let cool to room temperature, then refrigerate overnight to infuse the vanilla fully. Next day remove the vanilla bean (if used) and pour the now custard through a fine mesh strainer. Pour into the ice cream maker, press the gelato button and freeze according to manufacturer’s instructions. Stop when icy, but still soft. Serve right away or freeze until firm, about 2 hours. If frozen, take out and let sit for 10-15 minutes before serving. Yum Yum!

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