This is, by far, my favorite ice cream/gelato recipe. It's a good flavor and not too heavy on the cream. I sometimes add almond extract and chop up amaretti or ricciarelli after churning. Delicious!
Milk Gelato
Credit: Ben Fink
MAKES ABOUT 1 QUART
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
1 cup heavy cream
3 cups milk
1 cup sugar
7 tsp. cornstarch
1 tbsp. apricot preserves
1. Bring cream and 2 cups of the milk to a simmer in a medium saucepan over medium heat. Meanwhile, dissolve sugar and cornstarch in the remaining milk in a small bowl.
2. Remove pan from heat and stir in milk–cornstarch mixture. Return pan to medium heat and cook, stirring constantly, until mixture comes to a boil and thickens slightly, about 10 minutes. Stir in preserves, strain into a bowl, and set aside to cool. Cover and refrigerate until well chilled, 2–3 hours.
3. Process mixture in an ice cream maker according to manufacturer's directions.
Ratings & Reviews (3)
Cornstarch. Yuck.
I have made this 4 times, experimenting a bit after the first. First time, with no additions except 1 T. of vodka to keep the mixture from freezing too hard. I was surprised at how lush the taste is. The next time I made it and put a ripe peach pureed in it, along with a crumbled, stale almond macaroon. Wow! As I write this, I have the same mixture cooling in the fridge, but made with 3 pureed locally grown peaches. Do not let the addition of corn starch throw you: it does nothing except give the gelato a great texture. When I make a custard based ice cream, I use flour to thicken the cooked egg custard so this is no different. I always add a small amount of salt. I find that without it, there is a flat, incomplete.
Milk Gelato
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