Gelato

Preparation

1. Step 1

   In a liquid measuring cup, combine ¼ cup of the milk and the cornstarch and whisk until smooth.

2. Step 2

   In a large saucepan, combine the remaining 1¾ cups milk, the heavy cream, sugar and salt. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.

3. Step 3

   Slowly whisk in the cornstarch mixture and return to a vigorous simmer. Cook, stirring often, until the mixture is just thick enough to coat the back of a spoon, 3 to 4 minutes.

4. Step 4

   Pour the mixture through a fine-mesh strainer into a medium bowl, then stir in the vanilla extract. Cool to room temperature, then cover and refrigerate until very cold, at least 2 hours.

5. Step 5

   Freeze the mixture in an ice cream maker according to the manufacturer's directions until the consistency of gelato, similar to soft-serve ice cream.

6. Step 6

   Spoon it into a loaf pan and smooth the surface with a spatula. Cover the surface with a piece of parchment paper, then wrap the pan with plastic wrap. Freeze until firm, at least 2 hours and up to 3 days.

7. Step 7

   Let the gelato soften for 5 to 10 minutes on the counter before scooping.