I am surrounded with ice cream lovers at home. Both my daughter and husband love it! I, on the other hand like ice cream but don’t love it. Somehow thinking about the ingredients – cream, eggs and sugar- deters me from eating it too much so somehow I have convinced myself that I don’t like it too much. Place a slice of pound cake in front of me and the ingredients don’t matter at all- I devour it!
I do enjoy a scoop or two of gelato- my first time eating it was about 10 years ago in Rome. I still have a vivid memory of a gelateria right next to our hotel. The first day there, we checked in, showered and walked out and noticed the place. We went right in and ordered a cone with two flavors- I can’t remember what I had but can picure the dollop of cream that was placed on the scoops of gelato. Oh, my God- it was amazing! I still think about it.
Years later, gelato is available all over the US. Somehow it doesn’t taste the same- not sure why that is. I still eat it every chance I get but it is quite expensive to buy. So, when I came across a recipe by David Lebovitz that used corn starch to thicken the milk- I was instantly excited. I looked at a few more recipes on line and came up with this one. I used whole milk and corn starch with great cocoa powder and turbinado sugar. It’s all healthy and there isn’t that much sugar in it. I added cinnamon and almond extract to it- the flavor was unbelievable…
It was absolutely delicious! I took it for a dinner party and it was a big hit. I have been experimenting with a few different flavors now- will be posting soon. I am thrilled to be making gelato that is healthy and delicious. My daughter love it!
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix with the cornstarch
- 1/3 cup turbinado sugar
- 1/3 cup cocoa
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
Heat the whole milk and sugar in a medium saucepan. Mix the cornstarch with the 2 tablespoons of milk. Add to the heated milk. Stir and increase the heat to medium high. Keep stirring until the mixture thickens to a custard consistency. Turn the heat off and add the cocoa, salt, cinnamon and almond extract. Take the mixture out in a glass bowl and refrigerate overnight. Pour the chilled mixture in an ice cream maker and follow the instructions to churn the gelato. Transfer to a freezer container and freeze for at least 2-3 hours before serving.