Vanilla Gelato - Cuisinart ICE100BCU User Manual

Vanilla Gelato

250ml double cream
750ml full fat milk
175g granulated sugar
2 tbsp cornstarch
pinch of salt
1/2 tbsp vanilla extract
1 tbsp liquid pectin
In a medium saucepan over a medium heat combine the cream and 500ml of the milk.
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Bring to a simmer.
Whilst this is heating whisk the remaining milk, sugar, cornstarch, salt and vanilla into
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a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar
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mixture. Keeping on the heat continuously stir until the mixture comes to a gentle boil
and thickens.
When you can see a film form over the back of the spoon remove the saucepan from
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the heat, this will take about 15 minutes.
Stir in the pectin and cool to room temperature. Cover and refrigerate for at least 2
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hours, preferably overnight.
Once chilled, whisk the mixture again and pour into the ice cream maker with the
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gelato paddle already fitted. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
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The gelato is ready when the mixture starts to thicken. To produce a firmer gelato
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churn in the ice cream/gelato maker for longer.
Serve or store in an airtight container in the freezer.
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