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Egg-free Sicilian vanilla gelato with chestnut vodka

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Ingredients

  • 450 ml skimmed milk
  • 300 ml heavy cream
  • 125 g sugar
  • 30 g honey
  • 4 tsp cornstarch
  • ¼ tsp fine salt
  • 1½ tsp vanilla extract (or 1 split vanilla pod)
  • 2 tbsp chestnut vodka

Step 1 of 9

Step 1: Egg-free Sicilian vanilla gelato with chestnut vodka

Freeze the machine bowl a full 24 h. If it sloshes when shaken, it isn't ready.

Step 2 of 9

Step 2: Egg-free Sicilian vanilla gelato with chestnut vodka

Whisk the cornstarch into 3–4 tbsp of the cold milk until completely smooth.

Step 3 of 9

Step 3: Egg-free Sicilian vanilla gelato with chestnut vodka

Warm the rest of the milk with the cream, sugar, honey and salt on medium heat, stirring, until steaming and the sugar has dissolved.

Step 4 of 9

Step 4: Egg-free Sicilian vanilla gelato with chestnut vodka

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.

Step 5 of 9

Step 5: Egg-free Sicilian vanilla gelato with chestnut vodka

Off the heat, stir in the vanilla and vodka. Sieve into a bowl set in ice water and stir until cool.

Step 6 of 9

Step 6: Egg-free Sicilian vanilla gelato with chestnut vodka

Cover and refrigerate 4–12 h.

Step 7 of 9

Step 7: Egg-free Sicilian vanilla gelato with chestnut vodka

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.

Step 8 of 9

Step 8: Egg-free Sicilian vanilla gelato with chestnut vodka

Scrape into a shallow pre-chilled container, press cling film on the surface, lid on, and freeze at least 4 h.

Step 9 of 9

Step 9: Egg-free Sicilian vanilla gelato with chestnut vodka

Leave 10–15 min on the counter before scooping.

Done

That was the last step of Egg-free Sicilian vanilla gelato with chestnut vodka.

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