Sicilian Vanilla Ice Cream (Gelato di Vaniglia)

Sicilian Vanilla Gelato

Sicilian Vanilla Gelato

The use of cornstarch in this simple gelato base results in a silky-smooth texture.

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.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food