Experience the velvety richness of Cornstarch Ice Cream, a Sicilian-inspired treat that’s surprisingly egg-free yet luxuriously creamy. In just *20 minutes of prep*, you’ll create a dessert with a smooth, melt-in-your-mouth texture that rivals traditional gelato. The secret lies in cornstarch, which thickens the base perfectly, giving it a dense, indulgent consistency. With its pure, clean flavors, this recipe lets the sweetness of the milk and cream shine through, making it a blank canvas for your favorite toppings or mix-ins. Whether enjoyed on a sunny afternoon or as a cozy evening treat, this ice cream is a refreshingly simple delight.
What sets this recipe apart is its *unmatched smoothness* and effortless preparation, making it perfect for both novice and experienced cooks. The absence of eggs means a lighter, more delicate flavor, while the cornstarch ensures a silky, custard-like base. You can customize it with vanilla, chocolate, or even fresh fruit, creating a dessert that’s uniquely yours. Cold, creamy, and utterly satisfying, this ice cream is a testament to how simplicity can yield extraordinary results. Treat yourself to a scoop of this homemade gelato—it’s a dessert that’s as delightful to make as it is to savor.
Ingredients for Cornstarch Ice Cream (Sicilian Eggless Gelato)
- 1 ½ cups (12 fl oz/340 ml) whole milk, divided
- 1 ½ cups (12 fl oz/340 ml) heavy cream
- ½ cup (4 oz/115 g) sugar
- 3 tablespoons cornstarch
- A pinch of salt
- 1 tablespoon vanilla extract
- 1 vanilla pod, split lengthwise (optional, for extra flavor)
Step-by-Step Instructions
- In a small bowl, combine ½ cup (4 oz/115 ml) of milk with the cornstarch. Mix until smooth and free of lumps.
- In a saucepan over medium heat, combine the remaining milk, heavy cream, sugar, salt, and vanilla pod (if using). Heat until the mixture is steaming but not boiling.
- Pour the milk/cornstarch mixture into the saucepan. Whisk continuously for 4-5 minutes, until the mixture thickens slightly.
- Remove the saucepan from heat. Stir in the vanilla extract. Pour the mixture into a freezer-safe bowl and let it cool in the refrigerator for 2 hours (or overnight).
- Once the mixture is cold, remove the vanilla pod (if used). Place the bowl in the freezer.
- Every hour for 4-5 hours, vigorously stir the mixture, scraping the frozen bits into the center to ensure even freezing. Return to the freezer after each stir.
- Once the gelato reaches your desired consistency, cover the bowl and store it in the freezer for up to one week.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Cornstarch Ice Cream with a drizzle of warm chocolate sauce or a sprinkle of toasted nuts. For a fruity twist, try fresh berries or a homemade raspberry coulis. If you’re feeling indulgent, crushed cookies or caramel swirls make for a delightful addition.
Serve It Right: Presentation Tips
For a professional touch, scoop the gelato into chilled bowls or cones. Garnish with a sprig of mint or a dusting of cocoa powder for a pop of color. Serving it alongside a biscotti or wafer adds a satisfying crunch.
Keep It Fresh: Storage Tips
Store your gelato in an airtight container to prevent ice crystals from forming. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. It’s best enjoyed within a week for optimal flavor and texture.
Mix It Up: Recipe Variations
Experiment with flavors by swapping vanilla extract for almond or peppermint. For a chocolate version, add ¼ cup of cocoa powder to the milk mixture. You can also fold in mix-ins like chocolate chips or crushed candy after the first hour of freezing.
Quick Tips for Smooth Gelato
To save time, use an ice cream maker if you have one—just churn the chilled mixture according to the manufacturer’s instructions. If stirring by hand, set a timer to remind you to mix every hour for a creamy, lump-free result.
Cornstarch Ice Cream (Sicilian Eggless Gelato)
Ingredients
- 1 ½ cups whole milk, divided
- 1 ½ cups heavy cream
- ½ cup sugar
- 3 tablespoons cornstarch
- A pinch salt
- 1 tablespoon vanilla extract
- 1 vanilla pod split lengthwise optional
Instructions
- 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.
- In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).
- Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken.
- Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).
- When the mixture is cold and you are ready to make the gelato, remove the vanilla pod and place the bowl in the freezer.
- 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.
- Once the gelato is done, cover the bowl and store it in the freezer for up to one week.
