Vanilla Gelato with Cuisinart
By Cuisinart
Vanilla Gelato with Cuisinart
By Cuisinart
Yield/Serves:
Makes about 5 cups (ten ½-cup servings)
- 1 cup heavy cream
- 3 cups whole milk, divided
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch kosher salt
- ½ teaspoon pure vanilla extract
- 1 tablespoon liquid pectin
Denser than ice cream but with an irresistibly soft and silky texture, gelato is a not-to-be-missed Italian treat. The Cuisinart® Gelateria makes it easy, churning at the perfect speed to create authentic gelato at home—plus ice cream and more. Find the Gelateria in stores and at surlatable.com.
In a medium saucepan, combine cream and 2 cups of the milk. Set over medium/medium-low heat and bring to a simmer.
While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine.
Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).
Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Tip: To make classic Italian affogato, shown here, simply pour a shot of espresso or a few tablespoons of strong coffee over the gelato.
In a medium saucepan, combine cream and 2 cups of the milk. Set over medium/medium-low heat and bring to a simmer.
While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine.
Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).
Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Tip: To make classic Italian affogato, shown here, simply pour a shot of espresso or a few tablespoons of strong coffee over the gelato.