2. Authentic Italian Gelato
- 4 cups whole milk, divided
- 3 tablespoons plus 2 teaspoons cornstarch
- 1 cup superfine sugar
- 1 teaspoon pure vanilla extract
True Italian gelato does not contain eggs and will melt fairly quickly when removed from the cold. The eggless mixture creates a much more dense, thicker texture. It is recommended to eat when ready. In a small bowl, combine 1 cup milk, corn starch, and sugar. In a saucepan over medium heat, combine the remaining cups of milk, vanilla, and cornstarch. Stir very slowly. Do not whisk or too much air will be incorporated into the custard and will produce small ice crystals. Remove from heat and transfer to a bowl. Cover and refrigerate, preferably overnight, but 2-3 is sufficient. Then run the mixture through a strainer to clear out any clumps.