Egg-free Sicilian vanilla gelato with chestnut vodka

Steps

1. Freeze the machine bowl a full 24 h. If it sloshes when shaken, it isn't ready.
2. Whisk the cornstarch into 3–4 tbsp of the cold milk until completely smooth.
3. Warm the rest of the milk with the cream, sugar, honey and salt on medium heat, stirring, until steaming and the sugar has dissolved.
4. Whisk in the slurry. Bring to a gentle boil and keep it there about 1 min, stirring, until it coats the back of a spoon.
5. Off the heat, stir in the vanilla and vodka. Sieve into a bowl set in ice water and stir until cool.
6. Cover and refrigerate 4–12 h.
7. Churn in the stand-mixer attachment on the lowest speed, pouring the base in with the machine running, bowl about half full. Stop after 20–25 min, at thick soft-serve with clear paddle tracks.
8. Scrape into a shallow pre-chilled container, press cling film on the surface, lid on, and freeze at least 4 h.
9. Leave 10–15 min on the counter before scooping.