{"id":699,"date":"2022-01-20T13:19:31","date_gmt":"2022-01-20T13:19:31","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=699"},"modified":"2022-01-20T13:23:20","modified_gmt":"2022-01-20T13:23:20","slug":"sicilian-gelato-style-ice-cream","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/699","title":{"rendered":"Sicilian Gelato-Style Ice Cream"},"content":{"rendered":"\n<p>A no-egg Sicilian style ice cream &#8211; very delicious and not as rich as an egg-based ice cream.  I prefer this to egg-based ice-cream.<\/p>\n\n\n\n<p>(Originally from <a href=\"https:\/\/www.icecreamnation.org\/2011\/08\/sicilian-gelato\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.icecreamnation.org\/2011\/08\/sicilian-gelato\/<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>700&nbsp;ml&nbsp;(about 3 cups whole milk) OR 350 ml (1.5 cups) cream and 350 ml (1.5 cups) milk)<\/li><li>125&nbsp;ml&nbsp;(a full 1\/2 cup) sugar<\/li><li>3-4&nbsp;tablespoons&nbsp;of corn starch<\/li><li>pinch&nbsp;of salt<\/li><li>1&nbsp;vanilla bean&nbsp;split lengthwise<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.<\/li><li>Blend the remaining 500 ml (about 2.1 cup) 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 (not boiling!) on medium heat.<\/li><li>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 four- five minutes, or until the mixture has begun to thicken and any possible &#8220;floury&#8221; taste (from the starch) has disappeared [and don&#8217;t overcook: that would reduce the thickening powers of the starch].<\/li><li>Take the ice cream base from the heat and let the mixture cool down.<\/li><li>Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.<\/li><li>In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) &#8211; this base is perfect for still-freezing, by the way!<\/li><li>After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.<\/li><\/ul>\n\n\n\n<p>Please note that you may want to adjust the amount of cornstarch used to find the consistency you prefer. For instance, if using a relatively high proportion of cream, you may want to use less cornstarch (1-2 tablespoons, suggestively).<\/p>\n\n\n\n<p>Goes great with <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/331\" data-type=\"post\" data-id=\"331\">Compressed Apple Terrine<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A no-egg Sicilian style ice cream &#8211; delicious and not too rich.<\/p>\n","protected":false},"author":2,"featured_media":700,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[12,96],"class_list":["post-699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-dessert","tag-ice-cream"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=699"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":704,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/699\/revisions\/704"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/700"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}