You can also make this in a regular ice cream maker,comes out fine.
I remember my family making ice cream since when I was little,we would have fun turning the crank.Now I know my Parents were happy to have little ones that thought it was fun to turn the crank,that's a work out! I went the easy route and bought an electric maker.Easy Peasy!
Featured Pinch Tips Video
- 1 c heavy cream
- 3 c whole milk,divided
- 1 c sugar
- 1 vanilla bean
- 2 t. cornstarch
- pinch kosher salt
- 1 t. pure vanilla
- 1 t liquid pectin
1In a medium saucepan, combine cream and 2 cups of the milk.Set over medium/medium-low heat and bring to a simmer.Split vanilla bean and scrape seeds into milk mixture,add bean.
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 milk/cream 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 boils and thickens to where it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used).
Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate a minimum of at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the gelato paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.