MEXICAN VANILLA GELATO
Make and share this Mexican Vanilla Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine 2 1/2 cups milk, sugar, and corn syrup in a saucepan.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
- Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
- Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
- If mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate the mixture uncovered until it is completely chilled (below 40°).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Serve immediately for a soft gelato, or transfer the mixture to an airtight storage container and freeze until hard.
- Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.
Nutrition Facts : Calories 1227.5, Fat 24.1, SaturatedFat 13.7, Cholesterol 76.2, Sodium 451.5, Carbohydrate 224.6, Fiber 0.1, Sugar 169, Protein 28.5
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