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Sicilian-Style Gelato Base

This Sicilian-style gelato base uses cornstarch as a thickening agent, which produces a bright white gelato with a wonderfully silky texture. {Jump to Recipe}

How to Make Gelato // FoodNouveau.com

This versatile Sicilian-style gelato base replaces most of the usual egg yolks required for making a rich gelato base with a bit of cornstarch. This produces a bright white gelato and a wonderfully silky, mouth-coating texture. It also results in a leaner treat that tastes every bit as luscious as its egg yolk-based counterpart.

If you’ve never made gelato, I invite you to read my detailed how-to post about the process. You can also watch my video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!

 

Sicilian-Style Gelato Base

Prep

Cook

Inactive

Total

Yield 2 quarts (8 cups)

This Sicilian-style gelato base uses cornstarch as a thickening agent, which produces a bright white gelato with a wonderfully silky texture.

Ingredients

  • 2 1/4 cups (560 ml) whole milk
  • 3/4 cup (180 ml) heavy cream
  • vanilla bean, split lengthwise (OPTIONAL, use only to make vanilla bean gelato, or if instructed by the recipe you’re making)
  • 3/4 cup (180 ml) granulated sugar
  • 2 tbsp (30 ml) cornstarch
  • 1 large egg yolk

Instructions

In a medium saucepan, pour 1 1/4 cups (310 ml) of the milk and all of the cream, then add the split vanilla bean, if using. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).

Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, 6 to 8 minutes.

Place the egg yolk in a medium bowl and whisk until pale and thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine.

Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight. The gelato base must be thoroughly cool before churning: this will produce the smoothest, silkiest texture.

Fish the vanilla bean out of the custard. (You can rinse the used vanilla bean under cold water, pat it dry, then add it to a jar of brown sugar to keep it moist and infuse some of the vanilla flavor into it.)

Strain the gelato base to make sure it is silky smooth. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.

Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks.

Always take this gelato out to room temperature 15 to 20 before serving to soften it and make it easier to scoop. 

Courses Dessert

Cuisine Italian

Delicious Flavor Variations for this Sicilian-Style Gelato Base

Raspberry-Rose Gelato

Raspberry Rose Gelato // FoodNouveau.com

Blueberry Gelato

Blueberry Gelato // FoodNouveau.com

Sweet Corn Gelato

Sweet Corn Gelato // FoodNouveau.com

Rhubarb Gelato

Rhubarb Gelato: A seasonal treat that sings of spring! // FoodNouveau.com

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