Cornstarch Ice Cream (Sicilian Eggless Gelato)
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.
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.
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