There is something magical about authentic gelato. It’s denser, smoother, and more intense than standard ice cream. This specific recipe uses the Sicilian Method, utilizing a cornstarch slurry instead of eggs. The result? A velvety texture that melts perfectly on the tongue without the “heavy” feeling of traditional custard.
⏱️ The Details
- Prep time: 20 mins
- Cooling/Chilling: 7 hours
- Yield: Approx. 1 quart
🛒 Ingredients
- Whole Milk: 2 1/2 cups (divided)
- Cornstarch: 2 tablespoons + 2 teaspoons
- Heavy Cream: 1 cup
- Organic Cane Sugar: 2/3 cup
- Salt: 1/4 teaspoon
- Vanilla Extract: 4 teaspoons (or 1 vanilla bean, scraped)
🥣 Instructions
- Create the Slurry
- In a medium bowl, whisk together 1/2 cup of the milk with the cornstarch until completely smooth. Set this aside, this is your thickening agent!
- Heat the Base
- In a medium, high-sided saucepan, combine the remaining 2 cups of milk, heavy cream, sugar, and salt. Cook over medium heat, stirring occasionally to dissolve the sugar. Once the mixture is steaming (about 3 to 5 minutes), remove from heat.
- Temper and Thicken
- Slowly pour the hot milk mixture into your cornstarch slurry while whisking constantly. Once combined, pour everything back into the saucepan. Return to medium-low heat and cook, stirring frequently. Once it reaches a boil (it will foam up slightly), stir constantly for 30 seconds as it thickens, then remove from heat immediately.
- The Cool Down
- Pour the mixture into a heatproof bowl and stir in the vanilla extract. Let it sit at room temperature for 45 minutes to 1 hour, stirring occasionally to prevent a skin from forming. Once it stops steaming, cover and refrigerate until stone-cold (at least 2 to 3 hours).
- Churn to Perfection
- Give the chilled base a good stir. If you notice any lumps, pour it through a fine-mesh strainer. Transfer to your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
- Final Freeze
- Transfer the gelato to a freezer-safe container. Press a piece of parchment paper against the surface to prevent ice crystals, cover, and freeze for at least 4 hours before serving.
💡 Pro-Tips for Success
- Don’t Skimp on Fat: Since there are no eggs, using whole milk is non-negotiable for that creamy mouthfeel. I have made it using 2% milk, but I do not recommend this. If you do this, cut 1 cup of milk, and add 1 cup of Heavy cream. So…
- 1 1/2 cup 2% milk –> this is where I take the 1/2 cup to make the slury.
- 1 1/2 cup heavy cream
- Temperature Matters: Make sure your base is completely cold before putting it into the ice cream maker. If it’s even slightly warm, your gelato will be icy rather than creamy.
- Serving: Gelato is best served slightly warmer than traditional ice cream. Let it sit on the counter for 5 minutes before scooping!