Gelato: The Basic Recipe
Here are my adaptations:
Whole milk goat milk - no additional cream
Evaporated cane juice in place of white sugar -reduce amount to 1/2 c. per recipe.
I ALWAYS make a double batch. It is the perfect amount to fit in my little ice cream freezer.
I have also tried the footnote version that is thickened with cornstarch. He writes,
"If you don't like the idea of using egg yolks, there are eggless variations: many recipes call for some stabilizer like cornstarch, agar or gelatin to thicken the batter rather than the egg yolks. In this case, add all the sugar to the saucepan together with the milk in Step 1, then add 2-3 tablespoons of cornstarch or one of the other thickeners as a slurry to the hot milk and cream until thick. You can skip steps 2-4; just allow the mixture to cool, and proceed with Steps 5 and 6. "
I tried the above version and it was okay. I wanted it a bit richer so I fooled around and basically ended up making a thick custard and prepared it the way you would normally make a cooked pudding or custard sauce.
1 quart of milk
1/4 cup cornstarch
1 cup sugar
1 vanilla bean
2 whole eggs, beaten
This version is good for fresh eating but no where close to the quality of the original recipe.
DO NOT try to serve a cornstarch gelato version as an Affogato. As the espresso melts the gelato, something very strange takes place and you will find this sludgy weird thing happening in your bowl. It is really nasty and so wrong in every way.
I made this mistake and horrors! I actually served it to a friend. (I am so sorry Heather, one day I will serve you a real Affogato, and you won't need to be gracious it will be truly delicious).
Happy Weekend! -LeAnn
