Reply to Any Italians here? Does anyone know a basic AUTHENTIC gelato recipe?

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Reply to "Any Italians here? Does anyone know a basic AUTHENTIC gelato recipe?"

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[quote=Anonymous]Italian here. Authentic gelato can and does indeed use egg yolks. In fact, some flavors (the custardy ones) require it. This is more common in northern Italy. In southern Italy, it's less common to use eggs, so maybe you assume it's not authentic to use them because of that?

If you want to make it without eggs, here's a recipe:

Ingredients
700 ml whole milk (or 350 ml cream and 350 ml milk)
125 ml  sugar
3-4 tablespoons of corn starch 
pinch of salt
1 vanilla bean (split lengthwise)

Whisk together 200 ml of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside.
Blend the remaining 500 ml of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot on medium heat.
Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about 4-5 minutes, or until the mixture has begun to thicken. Don't overcook.
Take the ice cream base from the heat and let the mixture cool down.
Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

Instead of vanilla, add in other flavors to your taste. This recipe is from Sicily.
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