Vanilla ice cream does not exist in Italy
Sicilian Vanilla Ice Cream (Gelato di Vaniglia)
This recipe, adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food (The Ecco Press, 1989), is for a rare Sicilian gelato that does contain cream and an egg yolk.
Credit: Christopher Hirsheimer
INGREDIENTS:
2 ¼ cups whole milk¾ cup heavy cream
1 vanilla bean, split lengthwise
¾ cup sugar
2 tbsp. cornstarch
1 egg yolk
INSTRUCTIONS:
1. Put 1 ¼ cups of the milk, cream, and vanilla bean into a heavy-bottomed medium saucepan and heat over medium heat until bubbles appear around the edge of the saucepan and mixture is about to boil.2. Meanwhile, put remaining 1 cup milk, sugar, and cornstarch into a small bowl and stir until well combined. Remove saucepan from heat and stir in cornstarch mixture. Return saucepan to heat and cook, stirring frequently, until sugar dissolves and mixture thickens slightly, 8–10 minutes. Remove saucepan from heat.
3. Put egg yolk into a medium bowl and whisk until slightly thickened. Pour 1 cup of the hot milk mixture into the yolk, whisking constantly, then gradually add mixture back into the hot milk mixture in the saucepan, stirring with a wooden spoon. Set aside to let cool, stirring often, then cover with plastic and refrigerate overnight. Remove and discard vanilla bean.
4. Process in an ice cream maker according to manufacturer's directions.
Ratings & Reviews (3)
The recipe is good, but confusing. Cornstarch instructions need attention.
Yes, there is vanilla gelato in Italy. I ate some in Rome. As for the recipe, where is the confusion? You heat the ingredients indicated, then mix the others together in a bowl, then add the bowl of ingredients to the hot mixture, etc.
Sicilian Vanilla Ice Cream (Gelato di Vaniglia)
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