Cornstarch Ice Cream (Sicilian Eggless Gelato) Recipe

Step 1

In a small bowl, combine a ½ cup (4 oz/115 ml) of milk with the cornstarch and mix until all the lumps are gone.

Step 2

In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).

Step 3

Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken.

Step 4

Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).

Step 5

When the mixture is cold and you are ready to make the gelato, remove the vanilla pod and place the bowl in the freezer.

Step 6

Every hour for about 4 or 5 hours, stir the mixture vigorously, scraping the frozen bits into the center until incorporated and return to the freezer.

Step 7

Once the gelato is done, cover the bowl and store it in the freezer for up to one week.