Vanilla Bean Gelato (No Egg)
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus freezing time
Cooking time: 5 minutes
- 4 cups/1 litre/1.7pints milk (full cream)
- 1 cup/200g/7ozs. caster or superfine sugar
- 3 tablespoons cornflour/fine cornstarch
- 2 teaspoons vanilla bean paste
Step 1 - First mix the sugar and cornflour in the milk and whisk until it is completely dissolved. Gently heat on medium heat and allow the sugar to dissolve and the milk to thicken a little. Add the vanilla bean paste and stir to combine well. Don't worry if it tastes very sweet the first time you try it. Once the mixture freezes, it tastes less sweet. Place in the fridge to cool completely. Pop a container in the freezer to put the gelato once you've made it.
Step 2 - Place the mixture in an ice cream churner bowl and churn for 20 minutes or until you get a soft serve consistency. Place in the chilled container and freeze for 2 hours. After 2 hours, churn again in your Thermomix (15 seconds, speed #9.5) or in your high speed blender until smooth. Repeat one or two more times until you get the desired texture.
Note: once it is made, when you take it out of the freezer to eat it will be harder because there are no eggs in this. Place it in the fridge for 20-30 minutes to ripen. All home made ice cream needs a little ripening in the fridge.