Milk Gelato (Fior di Latte Gelato)
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
Yield: makes about 1 quart
- 1 cup heavy cream
- 3 cups milk
- 1 cup sugar
- 7 tsp. cornstarch
- 1 tbsp. apricot preserves
- 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.
- 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.
- Process mixture in an ice cream maker according to manufacturer's directions.