Dec 01 , 2018
Rich, creamy gelato is the ultimate summer dessert.
Makes 8 servings. Working time 25 min. Total time 9 hr. 40 min.
- 1 cup sugar
- 2 tbsp. cornstarch
- 1/4 tsp. Kosher salt
- 3 cups heavy cream
- 2 cups whole milk
- 1 large vanilla bean
- 8 large egg yolks
- Whisk together first 3 ingredients in a large, heavy saucepan. Whisk in cream, milk, and vanilla bean. Cook over medium heat, stirring often, 4 minutes or until sugar dissolves. Gradually whisk 1 cup hot cream mixture into yolks. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens and coats a spoon.
- Pour through a fine wire-mesh strainer into a bowl, discarding solids. Cool completely. Chill 8 to 24 hours or until very cold.
- Pour mixture into the bowl of an electric ice-cream maker; process according to manufacturer’s instructions. Freeze 1 hour before serving. Store up to 1 week.
Try something adventurous with these variations to the gelato:
Armagnac Fig & Salty Caramel:
Soak 1½ cups finely chopped dried figs in 1 cup Armagnac brandy for 1 hour; drain. Swirl figs, ¾ cup butterscotch caramel sauce, and ½ tsp. sea salt into prepared gelato before freezing in step 3.
Stir 2 mashed very ripe, large bananas and ⅓ cup creamy peanut butter into warm gelato base before chilling in step 2. Swirl ½ cup marshmallow topping into prepared gelato before freezing in step 3.
Goat Cheese and Peach:
Cook 2½ cups diced fresh peaches and ¼ cup sugar in a saucepan until softened; cool completely. Stir 6 ounces crumbled goat cheese and 2 tsp. peach schnapps into prepared gelato before chilling in step 2. Swirl cooked peach mixture into prepared gelato before freezing in step 3.
Buttermilk Sweet Corn
Pulse 2 cups cooked and cooled fresh sweet corn kernels and ¼ tsp. salt in a food processor until creamy but still slightly coarse. Stir corn mixture and ¾ cup whole buttermilk into prepared gelato before chilling in step 2.