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.

Milk Gelato (Fior di Latte Gelato) 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

Ingredients

  • 1 cup heavy cream
  • 3 cups milk
  • 1 cup sugar
  • 7 tsp. cornstarch
  • 1 tbsp. apricot preserves

Instructions

  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.