Sicilian gelato-style ice cream

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161 Responses

  1. Mike says:

    Great post Anders, thank you!

  2. Stephenie says:

    Fantastic info thanks Anders.
    Would it be possible for you to advise of ratios for mixing in flavors to this base.

    • Anders says:

      Dear Stephenie,
      It depends a bit on the flavour(s), the types of add-ins and your personal taste. For some practical guidance, I would suggest that you check out the other recipes on the site where you can see some of the variations: To name a few which you might find particularly useful because they contain more add-ins than “just” some spices, do check out the chocolate & hemp seed recipe!, or the Roman-style recipe with nuts and fruit [update: these recipes have now been referred to directly in the posting]. By using the tag cloud or the search-field on this site, you should also be able to find some other recipes (searching for “ice cream with starch” should do the trick:) . And best of luck!

  3. so says:

    hello!
    really thanks for all this info, your site is really clear. i’ve been looking around for a recipe that yields the softness of egg base without the heaviness of all the cream and yolks (personal repulsion, actually stopped making ice cream at home after all the batches I threw out!, really dont like frozen custard…)
    this seems to me like a perfect balance, i just made a batch but I had a question regarding the way to cool the base, as it makes like ‘skin’ on top due to the cornstarch. I put wax paper in contact with the base to stop making this skin, but the questions are: does this skin make any difference to the final product? and if yes, is it ‘bad’ to cover the base while cooling (looks in water maybe?).

    thanking you for your expert advice!
    Cheers.

    • Anders says:

      Dear So,
      The ‘skin’ that sometimes may form during the cooling/chilling phase is not really a problem. You may simply whisk the base a little before churning and it will disappear (and even if you don’t, you’re unlikely to notice any remains of it in the final ice cream anyway:-) .

      • so says:

        Great, thanks for you answer, everyone LOVED the ice cream, really. I made a chocolate one with chocolate bits in it, it was wonderful. but the texture was not as chewy as I imagined, maybe I do need an ice cream maker after all!

  4. Renata ichele says:

    Amei todas as informações desta pagina, estou entrando agora na fabricação de sorvetes caseiros. Moro no Brasil.

    [Loved all the information in this page, I will now start making home-made ice cream. I live in Brazil.]

  5. Alan says:

    I tried your recipe for Sicilian gelato today, but it produced cold semolina!

    • Anders says:

      Fascinating! I’ve used that recipe myself so many times and never did I come close to making semolina 😉 . Seriously, it is difficult to know exactly what happened in your kitchen, but since that recipe is well and truly tested, something obviously seems to have gone wrong. Did you possibly overdose the starch? Or might it be that you simply don’t like this particular ice cream base?

      • Alan says:

        I used just three tablespoons of corn flour, deliberately not over egging it. Next time I shall apply just two spoonfuls. I not chucking it yet.

        • Anders says:

          Alan, that’s the right experimental spirit! I’ll keep my fingers crossed that it works out better next time 🙂

          Just one extra thought: When you say it turned out like semolina (thus somewhat ‘granular’ in texture, I presume?), I would just like to exclude the possibility that you might have been using cornmeal instead of corn starch (the latter is a flour, not a starch. To add to the confusion, however, it is apparently sometimes marketed as ‘cornstarch’ in certain countries). Myself, I usually rely on the Maizena-brand for this ice cream base.

    • Huw says:

      I’m not an ice cream making expert but I might be just about to sound like one!

      I have just made this recipie and mine also turned out like semolina and I think I know why! It’s got nothing to do with the corn flour (starch), its because we (Alan and I) uses milk and cream.. the granularity is actually butter!

      One if the reasons for using eggs in ice cream is to avoid the cream turning into butter… they act as an emulsifying agent.

      I have just made another batch using only milk (and bit more corn flour) and its smooth as silk 🙂

      Please let Alan know, I’m feeling his pain, I often try thing that seem to work for everyone else but don’t work for me!

      • Mark says:

        Huw, I don´t think it is the mixture of milk and cream that caused it to be grainy.
        I normally make ice cream using single cream, sugar, golden syrup, the seeds from two cardomom pods and a pinch of salt.
        One time the single cream I normally buy was not available so I chose another (Puleva).
        I made a batch in the usual way but I noticed that it seemed a bit thicker as I heated the mixture to melt the sugars. The churning was also completed quicker than normal.
        The finished taste was similar but better, smoother and it would scoop straight from the freezer.
        I checked the carton of cream and found that it had cornflour already added since it was meant for making cooking sauces.
        So now I am back to making gelato but with cream instead of milk!

        • Huw says:

          Hi Mark, so my original thoughts were that it was the absents of the egg along with the inclusion of cream that lead to the granularity, the granularity being fine butter. so if you add the egg or remove the cream you will remove the granularity. however, since my original post i have identified another parameter to throw in the mix! i was using a very old Gelatoboy 800 ice cream machine. i have since upgraded to a Cuisinart ICE-100, possibly the best home machine on the market (we can argue about the Brevel’s smart scoop in a different thread). using the new machine, the granularity in cream heavy bases without an emulsifier is considerably less. still just detectable but you really have to look for it (also dosent store as well). so my point is that the machine or ‘butter churn’ also plays a part. i wonder which machine Alan was using??

          • Olivia says:

            I agree with Huw’s butter hypothesis for causing granularity.

            Usually I make this gelato and it turns out lovely each time (Thanks, Anders!!). In the past I have played with Arrowroot, Australian cornflour, and different milk/cream ratios – I quite like 700ml milk + 350ml cream myself. All turn out well.

            Same ingredients and quantities as before, but it turned out grainy in texture today. Reason being that it was over-churned.

            Usually we churn it until it’s thick like soft-serve and then pop it into the freezer to harden. This time I accidently went way past soft-serve consistency.

            Lesson I learnt: Don’t overchurn or it turns out grainy!

            Kids still like it though 🙂

  6. Barry says:

    I have made this style of icecream twice now. The first time I used a chocolate/coffee flavouring ( basically 1/4 cup of cocoa and a shot of strong expresso) with the base described above – and the second time I used a rather “weird” Indian almond syrup which has pepper in it.

    I used the above base recipe for both – but used on 3 tablespoons of cornstarch. I might tey reducing the amount of cornstarch to only 2 TBS next time as I felt that the base became just a little too thick when cooling down before churning in an ice cream machine.

    The results is a very smooth icecream that does not melt too quickly (as I have found Philadelphia style to do). Howver I think my freezer compartment must be a bit too cold as after a day or so the icecream becomes very hard. Just “hard” not icy.

    This is a great website

    • J says:

      You are adding a significant amount of water when you add syrup or espresso, which could make your ice cream too hard. You might try espresso powder next time.

    • Brian F says:

      As full cream milk without added cream is 87% water, I would be surprised if water is the issue. You could add cream or dried skimmed milk powder (milk protein and milk sugar) to give it a creamier, but slightly heavier, texture. Like yours, my ice cream will get hard if I leave it in the freezer, so we eat it straight away.
      Some Scottish-Italian shops serve it direct from rotating freezer cylinders to keep it soft. This is because factory added stabilisers and emulsifiers are not used to preserve the texture and stop it crystallising – they spoil the taste.

    • kent says:

      Barry

      Next time you make gelat add 35 g of dextrose it as only% of the sweetnees and but has allso the ability of being able to reduse the freezing point by nearly two times and make your gelato softer and less sweet

  7. Barry says:

    BTW — I have only made this base using cream and milk — I am wondering how it would turn out with just milk ? I notice that you have these two options in the recipe — is there a reason for this? Of course, the cream option increases the calories of the product — we all eat too many calories so perhaps the all milk option would be good?

    • Anders says:

      Barry, glad to hear about your positive experiences!

      The two options basically comes down to a matter of personal taste (and also, as you correctly point out, calories 😉 ). Some like their ice creams creamier, others prefer a ‘milkier’ approach. If you go for mainly milk, however, you should increase the amount of starch in order to compensate for the lesser amount of (consistency-improving) fat in the ice cream. And milk-only ice cream can be very good (a stellar example is the
      French glace plombiėres. That recipe is stabilised by egg yolk but should work also with starch).

    • jill says:

      I just returned from Italy. I fell in love with Gelato. I ate it on every corner and asked every shop how it was made. They all said they don’t use cream, just milk. They said the cream takes away from the flavors.. I noticed the coconut Gelato was pure white, so it seems to me they did not use egg yolks. Im going to try the starch recipe.

      • Anders says:

        Hi Jill,
        Sounds like you had a truly great ice-cream time in Italy 🙂
        I, too, adore gelato and while the different traditions all tend to be “slimmer” than French or American-style ice creams (= using proportionately more milk than cream), there is actually quite a lot of diversity when it comes actual preparations. I’d guess that most contain egg yolks but the venerable Sicilian tradition you mention uses starch instead. Good luck in finding The Perfect Recipe just for you!

        • jill says:

          I left out the cream, just used milk, and I have made coconut, lemon, chocolate, and now raspberry. No failures, all just as I remember in Italy. Thank you, thank you. I’M ADDICTED !!

  8. Alan says:

    Hello Anders,
    Corn flour is the name for corn starch here in the UK. It is of fine smooth texture, so should be alright if I do not over do the quantity. I intend omitting the double cream next time and just use straight whole milk.. All fingers crossed, I shall crack this yet.

    Alan.

    • Brian F says:

      I use Bird’s custard powder which includes some flavouring, so I don’t add any other favouring. It is light and melts in the mouth so easily.

      • sunnydaze says:

        Hello Brian F 🙂
        Could you let us know your complete recipe and method please? I like the sound of using Birds.

        • Brian F says:

          Because I just make smaller quantities for one or two, it’s hit and miss getting the temperatures and hardness right. I’m still experimenting and every time is different. My basic recipe was:

          DeLonghi (700ml) ice cream maker about -21degC.
          Make thin custard by mixing ingredients cold and then heating to simmer:
          300ml milk, 35gm sugar (4 tsp), and 9gm (1.5 rounded tsp) custard powder.

          Add two ice cubes to partially cool custard. Whisk and then pour warm custard into ice cream maker and hope for the best. If getting too hard and paddle jams, add some whiskey. If not frozen, let melt and start again – sorry. Good luck and have a happy new year!

          (Bird’s custard powder is mainly cornflour/starch plus flavouring)

          • Brian F says:

            I should have mentioned that I use whole milk. I’ve also tried adding:
            – Dried milk powder (basically milk protein).
            – Icing sugar mixed with castor sugar
            – “Instant Whip” dessert powder
            – Honey
            – Frozen crushed raspberries
            – Vanilla and other essences
            I’ve never tried keeping it, and suspect it would recrystallise. Once I took the ice cream maker and custard to a party and made it during the meal – for serving afterwards. Good Luck.

          • sunnydaze says:

            Thanks Brian for taking the time to reply so fully. So, full milk only and no cream, okay. Now, as to adding ice cubes, wow! I would have thought that to be a no-no as water is something we always want to avoid in ice cream, so that surprised me. But I most certainly could be mistaken on that issue. There’s only me and me dog at home, so a smaller amount of delicious ice cream is made to measure. Thanks again Brian and I shall definitely try your recipe. Happy 2016 to you and may all your ice cream wishes come true 🙂

          • Brian F says:

            My mixture is quite a lean one, as I’m cutting my fat and sugar intake (rechecking my data, 35gm sugar should be 5 rounded teaspoons). So it’s quite OK to increase it if you want. Happy New Year everyone.

  9. Alan says:

    Barry,
    My freezer is set at -18 degrees Centigrade, which is ideal for foodstuffs, but far too cold for ice cream. Accordingly, I put my newly churned ice cream into small tubs and then transfer them from the freezer to the refrigerator about an hour before I intend consuming the ice cream, thus enabling it to thaw a tad.

    Alan

    • Barry says:

      HI Alan

      Yes – that is certainly my problem. I will try putting the newly churned ice cream into smaller containers . Trouble is there are only two of us — and using Anders’ recipe, I approximate there are around 7000KJ in the cup of cream plus cup of milk plus cup of sugar – so we limit ourselves by saying the icecream made must do 8 serves. One serve is actually quite small – and we can only eat 2 serves between us at any one time 🙁

  10. Alan says:

    Hello Barry,
    I have been working all day in the garden, there will be strawberries by the end of the month to have with the ices. I am using 250ml or 10oz small round tubs, being round there is less wastage. I consider the quantity within a tub to sufficient for one portion, albeit a generous one. I am on my own and can do justice to a tub full, and, I find visitors have no problems.

    • Barry says:

      Alan

      I will try that — we always are getting foodstuffs in small 250 ml plastic containers. I would never have thought of putting the home made icecream into them.

      Recently I made a Philadelphia style icecream with a couple of punnets of fresh strawberries. I have never eaten strawberry icecream like it — it was nothing like so-called strawberry icecream from the stores.

  11. Alan says:

    Hello Barry,
    What is Philadelphia style ice cream? Please exscuse my ignorance.

    Alan.

  12. Barry says:

    Anders — yes, that was the one I made. Delicious. But the cream to milk ratio is 2:1 – so it is high calorie. I am not sure that I can tell the difference between this Sicilian Gelato style and the American style — but I think it is probably more healthy for me 🙂 I think I will continue with this style for a while – the mango ginger flavour that you have just published sounds good so I will try to adapt it to this style.

  13. Alan says:

    Hello Anders,
    A vital technical question – in your recipe, should tablespoonfuls be heaped or level? This can obviously make such a bif difference to finished product.

    • Anders says:

      Dear Alan,

      Great to hear about your endeavours, and you are indeed so right: One is never too old to learn 🙂

      The tablespoons should be levelled, but as you see, there is a certain margin of discretion when it comes to the exact amount of starch (if you, for instance, go for milk-only and do not add any other ‘solidifying’ ingredients to the ice cream base, you should probably consider adding even some more starch). In my experience, the most important factor is usually to disperse the starch well in some cold dairy before adding it to the rest of the ice cream base (in order to avoid any lumps). Then, keep the base close to a boil just long enough for any ‘starch flavour’ to disappear (and, of course, for the ice cream base to begin to thicken). It might be good to know that once the ice cream base is taken from the heat and cooled/chilled down, it will actually continue to thicken even further – which normally only makes for a nice, smooth final ice cream.

      • Alan says:

        Thank you Anders, just what I needed to know.I shall give you a status report later in the week after I have bought some fresh milk. Sorry about the ‘bif’, my fingers are a bit too large for this mobile ‘phone key-board.

        Alan.

  14. Keith says:

    Hello, I intend to make this but I’m really confused about the corn starch on the ingredients. I have read that here in the UK corn starch is known as corn flour but I’ve been reading comments above and in particular this comment and the conversation that follows : /from Alan/

    “I tried your recipe for Sicilian gelato today, but it produced cold semolina!”

    I have seen in supermarkets something called corn flour. I purchased it and it was a very fine white powder and the box suggested it be used to thicken soups and gravy. Is this the stuff I need?

    Hope to hear from you soon.

    • Anders says:

      Keith – since you’re in the UK, corn starch would typically be sold as “corn flour”, so you should be fine!

      • Keith says:

        Ok thanks for the info. How would I make a chocolate flavour and a fig & mascarpone flavour? I can’t wait to try it.

  15. Alan says:

    Buon giorno Anders,
    I now have a fine gelato di Siciliano. I modified the recipe thus –
    400ml whole milk.
    300ml double cream, because that was the size of the tub and “waste not want not”
    125mg caster sugar.
    1 level tablespoon cornflour.
    1 pinch of salt.
    3 teaspoons vanilla extract, the good stuff.

    I applied all the ingredients according to your method and the result is a very fine ice indeed. I could taste the salt, although I only used a smidgen, so next I shall omit it. One level tablespoon of cornflour was quite adequate. I like my ices to be straight and am not keen in having bits and pieces in them, but I shall try replacing the sugar with different types of honey.
    If Keith refers to ‘Larouse Gastronomique’, under the entry for ‘Maize’ it states cornflour and then in brackets after – corn starch; so it is the same substence, just different nomenclature for wherever you are. Status report ends.

    • Anders says:

      Alan,

      Thanks for the status report, and great to hear that your Sicilian gelato worked out nicely in the end: Clearly, perseverance is the key to success 🙂

  16. Alan says:

    Keith – the reason I finished up with ‘cold semolina’ was because with any cookery recipe, unless it states level spoonfuls then I will automatically assume heaped spoons. In this particular case I measured out three heaped tablespoons, which would be somewhere near six level spoons, so I was well and truly over Anders’ specified quantities. Brown & Polson is the regular brand of cornflour, although you may have to be content with supermarket own brand.
    Alan.

    • Julianne says:

      You’re going about your recipes the wrong way. Unless a recipe specifies heaped spoonfuls then you should always use level them off. That is the only way to get an accurate measurement.

      • Anders says:

        Julianne, I’m happy to clarify that all recipes on the site already build on the assumption that any spoon-measurements indeed should be leveled off unless otherwise specified 🙂

  17. simon says:

    i recently bought an ice cream machine and wanted to try out this base with fruits to make some traditional Italian ice cream, i made the ice cream with an blood orange puree but there was not vibrant color like ive seen on your other recipes any ideas why this may have been. ps i used 4 cups blood orange made in a one cup sugar and one cup water syrup strained and added to the gelato base mix.

    • Anders says:

      Dear Simon,

      I think that Barry (in the comment below) has a good point.

      Additionally, when talking visuals, one of the characteristics of cornstarch is that it typically gives a matte finish to the ice creams.

      If you want to highlight the colour of a fruit purée and avoid the risk of having it ‘disappear’ into the base, you might consider to ripple in into the (almost) ready-churned ice cream: that way, it will stand out much better.

      • simon says:

        thanks for your response yeah just dont understand when i saw gelato in italy (rome) it was extremely colorful and was wondering will rippling it in get that effect

  18. Barry says:

    Simon

    Your 4 cups of Blood Orange juice plus the cup of simple sugar syrup would have made a very nice sorbet – but as soon as you mix it with 3 cups of cream/milk, it would lose much of its’ colour, but probably would still have tasted nice?

  19. Barry says:

    Anders

    I recently visited a small store here in Australia which said that it made “genuine Italian Gelato”. It was VERY good and it appeared to me that it had genuinely been made on-site in small batches of many flavours. I took a very quick peek out the back of the store and I could see churning equipment and what appeared to be plastic tubs of premixed ingredients of some kind. They said that they “cooked” the milk base and then cooled it for 10 hours before making the Gelato — which sounds very similar to what we do with this recipe. However I am intrigued about the apparent pre-mixes that I think I saw. Have you ever heard of such a thing??

    Barry

      • Anders says:

        Barry,

        It seems that you found the answer yourself 🙂
        And yes, it has become more and more common (even in Italy) for ice cream parlours to use commercially available so-called flavour pastes and ready-made ice cream mixes.

        Since this practise brings the ice cream production one step (or more) ‘closer to the factory rather than to the farm’, most ice cream-purists frown upon the use of such ingredients (even more so if the resulting ice cream is marketed as “all-natural/artisanal” etcetera). This instructive article discuss the situation in Rome, and also gives some helpful hints about how to spot “fake-natural” gelato.

        • Barry says:

          Thanks Anders

          That link helps also to explain Simon’s question re the vibrant coloured gelato that he has seen. It also explains why my all natural pear sorbet, which tastes delicious, looks so dull and boring!!

  20. Barry says:

    I made another of these today – I have been using a 50/50 mix of 35% fat cream and 4% fat milk, making a gelato of approx 20%fat content. It has been a bit too rich – and at that fat content, I can’t really allow myself to eat too much. So today I made this using 4%fat milk only (flavoured by a couple of tablespoons each of drinking chocolate powder and cocoa and a couple of tablespoons of Butterscotch Schnapps).

    It was very tasty – but had a slight “graininess ” about it – not from ice crystals, but possibly from the cornflour.

    I think I need to make the next one to get a fat % of maybe around 10%

    All good fun

    Barry

  21. Alan says:

    Hello Barry,
    The cocoa may be your culprit, it is rather a coarse substance as powders go. Says he, having just drunk his bedtime mug of cocoa.
    Alan.

  22. Barry says:

    Alan

    You might be right — but I am also thinking that what I made was just a little too “low fat” Have a look at this great “Butterfat calculator.http://www.icecreamgeek.com/?page_id=817 Basically I used 2 cups of milk at 3.5% and one cup of yoghurt . But I have come to realise that the yoghurt was zero fat – so plugging those details into the calculator means that I made a 2.8% fat ice cream/gelato. It is tasty – but a bit too low fat. Combine that with the cocoa and this may be my “problem” The next one I do I will aim for a 10% fat content and see how it goes. Meanwhile I am off to New Zealand for two weeks from tomorrow so it will have to wait until I get back.

    Barry

    • Brian Farley says:

      I was brought up as a kid in Scotland 50 years ago, where the Italian gelato ice cream did not have added cream and was just less than 5% fat. It was served from rotating freezing vats, which stopped it re-crystallising and kept it smooth. I loved it, and still do when I find it.
      It could be that, because people today are used to high fat luxury ice cream, they don’t immediately like a low fat ice cream. Hope you get to experience a really good one.

  23. Alan says:

    Hello Barry,

    Recently I read the labels of two brands of cocoa on a supermarket’s shelf to ascertain the ingredients. The first, Cadbury’s, stated just cocoa, but the second, the supermarket’s own brand, stated not only cocoa but also sodium carbonate! This is most alarming because sodium carbonate is washing soda. I am not sure what washing soda would do to one, but it may well degrease the gut. It obviously pays to read labels.
    Enjoy NZ.

    Alan

    • Don says:

      Good Lord. And people wonder why food manufacturers plead with the FDA to let them leave certain ingredients unlisted.

      The sodium carbonate was added to the cocoa to make so-called “dutched” chocolate. It merely neutralized natural acids already present in the cocoa. It makes the flavor milder. Chemically, you end up with the sodium salts of said acids. Nothing to worry about…it’s not going to “degrease” your gut. FWIW its quite possible the Cadbury product had some dutched cocoa too, and didn’t disclose it on the label.

      Another day…another fight with pseudoscience. BTW I hope you never eat cured olives because guess what…they are treated with lye!

  24. Alan says:

    Hello Anders,
    Today I made my modified version of the Sicilian gelato and this time I omitted the sugar, vanilla and salt, and, substituted with about 115 grams of orange blossom honey. The result, well – quite devine.
    Alan.

  25. Keith says:

    Hello again. I’m hoping to make some frutti di bosco (fruits of the forest) ice cream today using the Sicilian base. I’ve been thinking about it the last few days; do I use less sugar than the above recipe states dur to the sugar content of fruit?, do I puree half the fruit and add the rest whole?, do I add the fruit when the mixture is on the hob or do I mix it into the mixture after it’s been churned? I have a box of frozen fruits of the forest from Aldi which I will use. I’d love a quick asnwer as I plan on making it in the next hour or so. Many, many thanks 🙂

    P.S. it never occured sooner to me to ask about it on this site.

    • Anders says:

      Hi Keith,
      The fruits of Frutti di bosco usually translates into a mix of berries, and those are typically simply not sweet enough on their own to successfully use in ice cream. I would therefore suggest that you mix the berries with sugar and let them macerate a little before mixing them into the ice cream base. The exact amount depends on things like how much fruit you want to add, how sweet you like the end-result to be and so on. A reasonable point of departure could be to begin with, like, 100 gram sugar per 250-300 gram fruit and assess if that is to your liking (I would also add the juice of 1/2 lemon to the sugar/berries-mix).

      Whether you then decide to purėe it all or not again comes down to a personal choice. Myself, I would probably puréé all, or almost all, of the berries. Just remember that leaving whole berries to freeze are likely to leave them … well, frozen. Mashing the berries roughly might be a middleway between keeping the berries whole or purėeing them completely. The more purėed the fruit, the earlier you can add them to the base (and vice versa). With Frutti di bosco, however, you might like to play around with rippeling. If so, I would purėe the macerated fruit and swirl or ripple it into the ice cream base right after churning :-). Good luck!

  26. Keith says:

    Hello, thank you so much for your swift and in-depth response. From what you have told me I think I will go down the rippling route using a mix of puree and crushee berries, 2:3 respectably. For future reference, would I be able to add all of the puree when the mix is simmering on the hob or is that too early? Also your base recipe states 1/2 cup sugar but would I use a proportion of this in the puree or add additional to the puree?

    My main reason for being so cautious is that I really want the gelato to mix properly in the maker. I’ve heard that the sugar amount is crucial to this.

    Thank you so much, this page is ever so helpful.

    • Anders says:

      If you want to retain the flavour of fresh, rather than cooked, fruit (the latter could, of course, be an interesting flavour-twist in itself …) I would strongly suggest that you only add the purėe once the base has cooled down. And the sugar in the base recipe is meant for the base only, so you would need to add additional sugar for the purėe itself.

      And you are right that sugar is important, not only with regard to sweetness: too little and your ice cream may lean towards unpleasant iciness (the main problem with too little sugar in sorbets). That, in turn, is largely also a matter of how much water an ice cream base contains (with fruits typically adding quite a lot) and how well this water is “bound” by the base. Luckily, the starch used in Sicilian gelato is very effective when it comes to binding water so – while certainly important – a moderate lack of sufficient sugar will probably mostly turn out to be a matter of taste here, rather than appear as a ‘structural flaw’ 🙂

      • Keith says:

        Thanks do much for these quick and comprehensive replies. I just have a few more questions before I make it:
        1. What weight of mixed friuts should I use in one batch of the Sicilian Gelato base?
        2. Can I make the puree from frozen berries and add it straight to the base after churning?
        3. Can I use vanilla extract instead of the pod in your base recipe and if so how much?

        Thanks again.

        • Anders says:

          Keith,

          1. Test with about 250 gram and see how that turns out.
          2. Yes
          3. Yes. About 1 teaspoon should probably be OK.

  27. Barry Ward says:

    I have made this base a number of times now — and found that my favourite “flavouring” is Coffee with Ginger.

    I use 300 mls of 35% thickened cream, 300 mls milk, 3/4 cup sugar,two tablespoons of cornflour and one teaspoon of vanilla essence– I bring all this to just below the boil (stirring continually) together with two tablespoons of coffee granules and 40ml of Expresso coffee. ADuring the churning process, I then put in a handful of finely chopped chrystalised ginger. Very nice indeed!

    • Anders says:

      Barry,
      Great to hear about your favourite flavour – obviously, I got to try coffee with ginger one of these days 🙂

  28. Barry says:

    Anders.

    I recently came across these flavoured sugar syrups http://www.monin.com.au/ which I thought would be good for flavouring the base ice cream

    I have tried it once so far – using Gingerbread flavour. (also put in a little more ginger and cinnamon) — turned out very good with strong Gingerbread taste. The flavouring mix I used was 20% of milk/cream

    My next try will be orange flavour – and will add some orange marmalade in the final churning.

  29. JoMi says:

    Hi there, complete newbie here in ice cream/gelato making. I’d like to give this a try but the only milk we have at the moment are all non fat milk. Will that be alright to use?

    • Anders says:

      Hi JoMi,
      I have not tried it myself, but the starch would probably stabilise the ice cream even if made of non-fat milk. However, the lack of fat would at least affect the “mouthfeel” of the ice cream (in the direction of sorbets, I would guess). While you will end up with a somewhat “different” ice cream, you may still like it though, so I see no harm in testing 🙂

  30. Paul says:

    Hi Anders, can you please give us the weight of corn starch in grams, and is corn starch the same as UK cornflour? Regard Paul.

    • Anders says:

      Hi Paul,
      It never hurts to check-weight yourself, but count with about 10 gram/tablespoon. And yes, corn starch = UK cornflour.

      Anders

  31. Barry says:

    Haven’t made much icecream lately — been on a health kick trying to lose some weight!!

    But it has been Christmas — so I made another batch of Gingerbread icecream using the MONIN syrup as a flavour base. I use 120ml of the syrup plus 300 ml of 35% cream and 300 ml 4% milk for this cornstarch based icecream. I have very happy with it.

    I managed to come upon a number of bottles of this MONIN syrup quite cheaply — it is commonly used here in Australia in coffee shops (what for, I don’t really know)

    Tomorrow I will make a blackcurrent flavoured cornstarch icecream

    • Anders says:

      Barry,
      Good to hear about your flavouring experiments; while losing weight and enjoying ice cream can be difficult, the starch-based type at least makes it a bit easier (since so much of the cream can be replaced by milk and still provide an ice cream with a nice texture) 😉

  32. Ozmo says:

    Hi Anders
    Thanks for your brilliant website. Having fun and getting full simply by reading. My attempt at this Sicilian gelato-style ice cream is in the freezer. I used the suggested 3 level tblspns cornflour with 500ml cream and 200ml milk. It thickened instantly to a custard I could use for trifle or to concrete the driveway! Even the ice cream maker groaned in dismay. Still, it tasted wonderful so I can’t wait to try the finished frozen product… ever hopeful. Next time I’ll try perhaps only 1 or 1-2T. Will let you know outcome 🙂

    • Anders says:

      Dear Ozmo,
      Glad you like the website, and looking forward to hearing more about how your ice cream turned out 🙂 .

      • Ozmo says:

        Oh Anders, it was less like a brick of ice cream and more like a housing brick. Truly. I cut a sample out and tossed the rest. The flavour was good though I think I’ll use more vanilla next time; when softened it tasted like white sauce, albeit a tad sweeter 🙂 I love the idea of the cornflour base so next time it’s more vanilla and lots less cornflour. I’ll let you know. Fingers crossed for me…

        • Anders says:

          I’m starting to wonder if cornstarch comes in different grades of strength 😉 .

          While I typically use the ‘original’ recipe here, you can see from the comments above that others found 1-2 tablespoons more to their liking. I’ll keep my fingers crossed for your next attempt 🙂

          • Barry says:

            Yes — I tend to use less cornflour than what is in your recipe Anders around 2 tablespoons.

            I also mostly use 300Ml of 35% cream to 300 ml of 4% fat milk. Even then sometimes I feel that it is too rich – so I may try using even less cream and more milk. I am just about to make a commercial product in my home icecream machine– which is a powdered Gelato base, using 4% milk only. It has many E numbers, the only 2 of which I recognised being Guar and Xantham gum – but I am interested to see how it comes out using only milk

  33. Ozmo says:

    Hi Anders! Attempting a Dutch cocoa concoction today. Just had a thought: Would cocoa act as a further thickener? I’ll gauge as I cook the mixture. By the way, it occurred to me that the ‘cornflour conundrum’ could be caused by the varying international measurements (*sigh* if only we adhered to the same). Here in Australia, our tablespoon measures 20ml. Most other places it is 15ml. Therefore this recipe can vary from 3T by 15ml, to 4T by 20ml. 45ml to 80ml is almost doubling the amount. Then there’s level, rounded and heaped, though recipes nowadays call for level unless stated otherwise. Ho-hum. Will advise re today’s success/disaster 🙂

  34. Ozmo says:

    Hi Anders, me again! Ooh I made the most deliciously rich, sinful, decadent and naughty Dutch chocolate ice cream. It was perfect! So silky! And, I took the lazy way, putting all ingredients including cocoa into the saucepan at the same time and cooking until thickened, took off hob and added dark chocolate. Easy peasy lemon squeezy! Think I’ll make a berry swirl next. Loving this. ^_^

    • Anders says:

      Great to hear Ozmo! And you are right about the measurements – all the tablespoons on this site are assumed to be 15 ml (and levelled, unless otherwise stated) 🙂

  35. ossobuco says:

    Anders, I like your website a great deal. I have been reading it without responding for a while, and playing with sicilian gelato making.

    I’ve made vanilla (not with a real bean) with a 70% cocoa broken up chocolate bar and using half and half, and I’ve made some gelato with baker’s cocoa and chopped walnuts, again half and half, and a batch of my idea for molasses/sugar/ginger powder and chopped almonds, part half and half and part regular milk (I think I cooked the cornstarch and sugar milk mix too long) so that one was more like strange sorbet, but otherwise delicious.

    Right now I’m making a meyer lemon (hybrid of lemon and mandarin orange) gelato using a cup of heavy cream, a cup of half and half, and a cup of regular milk, and brought the cornstarch down to 2 tablespoons, sugar at 1/2 cup. After the mix got cold in the refrigerator, I added a 1/4 cup of lemon juice. This mix was the thickest yet, and I’m liking it, as I had to scoop it into the ice cream maker.

    The concoction is still whirling around in my machine, but I just tasted it and the consistency is great and the taste is wonderful. Time to go put the gelato into containers..

    I’ve learned so much from this blog – thank you!

    • Anders says:

      Thanks for your kind words Ossobuco, and happy to hear that you like the website! Good also to hear about your flavourful experiments in ice cream making 🙂

  36. Annalisa says:

    Thank you so much for an egg free recipe! I gained my love for making gelato, from when I was making it at Whole Foods. Now that I am no longer working there, I miss making gelato! I received an ice cream maker attachment for my Kitchen Aid mixer, but have had a hard time finding a good recipe. Can’t wait to make my coconut curry and chocolate rose gelato!

    • Anders says:

      Annalisa,
      You are welcome – and do not miss the opportunity to also check out the type which uses arrowroot as starch (if possible even simpler to deal with than corn starch). By the way, your coconut curry and chocolate rose flavours sound really interesting!

      • Annalisa says:

        They were awesome sellers at Whole Foods, along with my personal creation of lemon lavender sorbet….
        I’ll pick up some arrowroot in the future. I do remember watching Graham Kerr using that many times on his show (eons and ages ago!)

  37. Payal says:

    Totally delicious! I made a Bourbon-Maple-Roasted Almond this way and it’s absolutely fantastic! Thanks for sharing the recipe… I’m a fan!

  38. Yetunde says:

    Anders, your site has being so educating, helpful and intresting. I’ve looked every where for how best to make my own ice cream, tired the custard base, but this silican gelato is thumbs up for me.
    I have tried it using just vanilla extract and it came out really good. 1.5 cup each of full cream milk and cream, it was absolute decadence. The most intresting thing I realised is that it holds it’s structure even when it melts.
    I would like to know, can I use this recipe for commercial ice cream production?

    • Anders says:

      Dear Yetunde,
      Very happy to hear that you like the site, and good luck with spreading the Sicilian gelato-word in Nigeria 🙂

  39. Joseph says:

    Anders, a super creamy homemade ice cream, are my taste buds deceiving me!?… I nearly never post comments, but this ice cream recipe of yours deserves to be highly praised! THANKS 100x’s over and have an awesome summer.

  40. kasia says:

    hello ! just wondering, if i were to make this the night before i wanted to churn it. would the mixture be fine in the fridge over night?
    it wouldnt go to thick, or maybe form a rather thick skin?

    • Anders says:

      Hello Kasia,
      No problems with making it the night before and leave it in the fridge over night! If the mixture thickens (which it likely will) you will still be able to churn it. If you worry about skin, just give the mixture a simple whisk before churning (if a skin has formed, you could probably also just churn it anyway: the final ice cream would in all likelihood come out alright regardless) 🙂

    • sunnydaze says:

      If you do keep it in the fridge overnight, cover it with clingfilm directly on top of the mixture then a skin will not form.

  41. elyes says:

    Hello Anders,
    Thank you for this great website, i live in tunisia and started making and selling ice cream about 4 years ago using a base close to the American Style (no eggs and no heat) and i got interested in using cornstarch as stabiliser but in summer time we work alot than usual (60 to 80 litre a day) and it will be difficult without pasteurizer.
    if you have any idea that could help me please let me know.
    thank you.

    • Anders says:

      Dear Eleyes,

      Thanks for your kind words. For optimal effect, starches typically require that the base is heated (although the extent may differ a bit depending on the type of starch. Arrowroot, for example, requires less than corn starch). Starch-stabilised ice cream bases do not require any particular “maturing”, so the question is if you can find any quick way to rapidly cool down the base and then – as soon as that has happened – churn it. Also, in the abscence of a dedicated pasteuriser, you could perhaps consider starting out by preparing smaller quantities of starch-based ice cream and (continue to) mainly rely on American style-bases for the bulk?

      • elyes says:

        Starting with smaller quantities could be the better option for now, and how about heating the starch in a small portion of the base and then add it to the rest and cool it down ? could that be a good adea or no ?
        Arrowoot seems better than cornstarch but i think it will be difficult to find it in my country ( i hope im wrong :p ). one more thing starchs for frozen yoghurt good or bad ?

        • Anders says:

          Eleyes,

          You could try heating only a smaller portion with the starch and see how that works out (it does work with gelatin, so if you are really quick, it might work at least reasonably well with starch too). Do let me know if it turns out alright!

          Starch could certainly be used also in frozen yoghurts – the issue (again) will be the heating: I prefer my frozen yoghurts “uncooked” but that might not be wholly possible when working with stabilisers/emulsifiers requiring heating.

  42. Tigerstripes says:

    Oh man, thank you so much for this recipe! I’m on a low-fodmaps diet, and being without so many foods is just unbearable. I’m not able to have milk, of course, but coconut milk is comparable to whole milk so this should be super easy to make vegan!

    I’ll let you know how it goes, but again thank you!

    P.S. About how much cocoa powder would be suitable if one wanted to make a dark chocolate version of this recipe? I cannot for the life of me find a good baking chocolate in the grocery near my place, and don’t feel like walking all the way across town to check the other one.

    • Anders says:

      Tigerstripes,
      You are welcome 🙂
      And for a chocolate version of the recipe, check out the Chocolate Hemp seed recipe for inspiration!

    • Tigerstripes says:

      Turns out, coconut milk is like 25% fat so I did half coconut milk, half almond milk, with a little bit of strawberry jam and some chocolate. I think the jam should have been folded in, but otherwise it’s really good. Recommend it to all your vegan friends! 😀

  43. Marko Myöhänen says:

    Hi!

    And thanks for an excellent website! I especially like the Sicilian gelato base, very nice consistency as the custard base is very, very creamy 🙂 My favourite ratio at the moment is 2 dl of whipping cream (36%) and 5 dl of 1.5% milk. The final product has about 12% of butterfat. 1 dl of sugar is more than enough with 2 tbs of gingerbread seasoning (Santa Maria brand here in Finland). Also I’ve tried to substitute the sugar with 0.5 dl of dark syrup. Works well too and the end product is not too sweet. Maizena is a good product for the corn starch.

    • Anders says:

      Hi Marko!

      Glad to hear that you like the website, and happy to hear about your own successful take on the base recipe! Using syrup instead of (all or part of) the normal sugar is a good idea, given the inverted sugar-benefits the syrup tends to bring to the ice cream, and as long as the particular syrup flavour works out (like for gingerbread ice creams, where syrup usually tend to enhance the overall flavour).

  44. mridul s kaimal says:

    uhm should the texture be the same as with the normale icecream i buy outside? i mean it turned out okay but the texture seems a lil less like the commercial one and it melted way faster too.what to do?

    • Anders says:

      The texture of commercial ice cream and home-made ice cream often differ, and home-made ice cream typically also melts faster than commercial ice cream.The main reason for this is that commercial ice cream often is made with various stabilizers, ingredients that keep the ice cream better together and make it melt slower. Sometimes, however, the effect can be almost creepy: some commercial ice creams – if left in the sun to melt – will never really melt; they will soften to the brink of melting, but will still retain their overall shape.

      While nothing stops the home-maker from experimenting with industrial-style stabilizers, most probably find little reason to do it. Others even frown upon it, considering that the use of these ingredients makes the ice cream less ‘natural’ or ‘genuine’. And while there may be some good reasons for their commercial use (consider, for example, the value of not having a lorry-load of ice cream beginning to rapidly melt each time in the distribution chain the ice cream tubs need to be unpacked and repacked …), many of us would probably agree that one of the nicest things with home-made ice cream is that it can be delicious even without the use of these ‘extra’ ingredients.

      Eggs and/or starch, however, fulfill the role of stabilizers so if you would like to improve on the texture or otherwise make your ice cream more stable, you could add a little more of these in your recipe.

  45. Enoch says:

    Hello sir thank you for such wonderful post. I am interested in trying this out. However, one question pop out in my mind which would you know how long could this kind of gelato stays in the freezer without losing its good texture? 🙂

    • Anders says:

      Dear Enoch,
      Eventually, over time, all ice cream tend to lose in quality (even if still edible) as the loss of air and the growth of ice crystals combine to make the eating experience less exciting than it should be ;-

      The exact time when an ice cream has “gone over the top” is, however, difficult to state in general terms. As for all frozen desserts, it depends on a lot of factors (temperature of the freezer, how many times the ice cream has gone in and out of the freezer, packaging etcetera) but I can safely say that the Sicilian gelato-type of ice cream keeps itself as well as any of the other ice cream bases!

  46. KitchenGeisha says:

    Hi Anders! My family have become fans of gelato, but when I make it with cornstarch, my husband doesn’t care for it as much. He claims it has a “pudding texture” when I use cornstarch. He’s recently developed a taste for Philadelphia style ice cream (which I make when I run out of eggs), so I was wondering can I leave out the starch all together – and eggs – and still have a decent “gelato”?

    Thank you, I love your site!

    • Anders says:

      Dear KitchenGeisha,

      Thanks so much for your kind words 🙂
      I fear that your ice cream won’t be so pleasant if you cut out both the starch and eggs: both ingredients contribute to stabilising the ice cream, and without any of them, the overall consistency will suffer. Also, your ice cream is likely to freeze rock-hard in your freezer.

      Now, if you think your husband has a point (“pudding texture”), you might try and reduce the amount of corn starch you have used so far: As you can see from other comments here, the views differ on how much corn starch ideally should go into a batch, and there is certainly room both for personal preferences and some experimenting here. Or you could try adding another stabiliser – if you don’t want to give up on starch, you may for example test with arrowroot, which I personally like a lot. Other relatively available options include Agar agar and even gelatin. Best of luck!

      • KitchenGeisha says:

        Thanks, Anders! The recipe I have been using calls for 3tbs cornstarch (it actually IS a chocolate pudding recipe, I just didn’t tell him that), so maybe it if reduce it to 1tbs, or switch to arrowroot he may not have the same reaction. I prefer eggs in my gelato, but using 4 per recipe becomes expensive.

        Thank you again for your response! 🙂

  47. Tan says:

    Why we don’t want to boil the mixture? Will it destroy everything eventually? What is the optimum temperature for heating it up?

    • Anders says:

      Dear Tan,

      Corn starch begins to thicken (“gelatinize”) already at about 50°C (122° F), with the optimal heating temperature probably being around 70°C (158° F).
      While starch-mixtures certainly can take even higher temperatures, boiling will actually weaken the thickening effect and the whole base will begin to “thin out” (the longer the heating, the more the base thins out): something which we certainly do not want 🙂

  48. Neil says:

    Hi Anders, Thanks very much for taking the time to put together an informative and beautiful site. I have loved reading all of this. The Sicilian Gelato is in the fridge at the moment on its way to the freezer. I am a Chef and convert everything to standardised recipes, can you please confirm that the Tablespoon you are using equates to 7g of cornflour.

    • Anders says:

      Hi Neil,

      Thanks for your kind words, and glad that you like the site!
      I should say that my tablespoons probably are more like 8 gram/spoon. Note, however, the lively discussion about how much cornstarch (cornflour) one ideally should add. As always, once you have tried out the recipe, you may want to adjust the overall amount according to your own preferences 🙂

  49. Brian Farley says:

    Anders,
    Please remind any UK followers that we in the UK have “Birds Custard Powder” to use. This is corn/maize starch/flour, plus added flavourings for making a tasty yellow custard with milk and sugar. So that’s how I make my custard base, but thinner, and all that’s left is to put it in the ice cream maker.
    Hope this helps. And if anyone knows of equivalent custard powders in their own country, try using them. After all, ice cream is basically frozen custard.

  50. Brian Farley says:

    As far as I know, Birds Custard Powder uses vanilla for flavour and annetto for colouring. So it makes vanilla ice cream.
    In Scotland, traditional shops may describe it as “Italian Ices” (gelato), or sometimes as “Milk Ices”. This is because, without added cream, the fat content is below the regulation 5% fat content. Using a little cream to raise the fat content to above 5% allows it to be sold as “dairy ice cream”. But don’t add extra cream, and reduce sugar to a minimum, if you want a “healthier ice cream”. Here’s hoping the idea spreads.

  51. Ana says:

    Why in some Sicilian recipes they advise the use of cream cheese?
    Thanks!

  52. Stt says:

    Hi Anders,
    Great site! I have a question, can i add in custard powder in substitution to cornstarch (so it gets a bit of the egg flavour but still remain healthy)? Or will custard powder change the whole ball game?

    • Anders says:

      Hi Stt,

      I think you’d have to try. Custard powder usually contains a lot more than just corn starch, and this might bring you both other additives and more sugar (to give a couple of examples). If you are keen on the egg flavour, it might be a more “natural” option to simply add one egg (or one egg yolk) to the base, ensure proper pasteurization and then add (a somewhat reduced amount of) corn starch and continue from there. It won’t be a classic Sicilian style-ice cream anylonger, but could still be a great ice cream! Best of luck!

      amount

  53. Brian Farley says:

    But if you do want to try custard powder, avoid the Instant varieties which do have added ingredients so that only water is required to make custard.

    In the UK, custard is traditionally made with Birds original custard powder, which only contains “Maize Starch, Salt, Flavouring (vanilla, I believe), and Colour (Annatto plant extract)”. I’ve spent my entire life eating it, which explains why it’s my first choice – and I like the flavour. No eggs. My apologies for always talking about it.

    As for quantities, just treat it as corn flour.

  54. kent says:

    Hej Anders

    Lite funderingar runt siciliansk gelato Hur mycket maizena skall man använda i förhållande till vätska ??? låt säga du har ca 7 dl .Hur mycket maizena är jämförbart till en äggula

    Vanligt vis så kör jag på detta receptet
    5dl mjölk
    2.5 dl grädde
    4-6 äggulor
    150 gram socker
    Om jag nu skulle byta ut gulorna mot maizena eller liknad
    hur mycket stärkelse kan jag använda motsatt till 1 gula

    Läste oxså någonstans att man kan även använda sockerlag
    i smeten har du prövat den metoden .Mvh kenta

    • Anders says:

      Hej Kent

      Det beror på vilken slutligt konsistens du vill ha – ju mer maizena, desto “tjockare” smet, så att säga (kolla övriga kommentarer här så kan du se att meningarna går isär om hur mycket man – idealiskt sett – bör ha i: bäst är nog helt enkelt att prova dig fram och testa och se vad du själv gillar. Grundreceptet på den här sidan är just baserat på 7 dl vätska så ett förslag är att du helt enkelt utgår från det.

      Att man skulle använda sockerlag i “vanlig” glassmet har jag aldrig hört talas om, och om inte syftet är att göra isglassar (nog så gott!) så verkar det inte som någon bra idé med tanke på allt iskristall-benäget vatten man skulle få tampas med (däremot består ju som bekant sorbet av sockerlag + smak).

  55. kent says:

    Jo det förstår jag jo mer stärkelse jo tjockare Men mycket handlar om få rätt proportioner .Jag är jäkligt kräsen :)Kan tipsa om en metod/teknik som Nick Palumbo med rötter från Sicilien numera verksam i Australien arbetar med. Grund ingredienser mjölk ,socker skummjölkspulver,dextrose och stärkelse. Jag har prövat mig fram bland olika metoder och recept Men detta är absolut den godaste lenaste glass jag gjort Jag kan om det skulle funka lägga upp receptet på

    FIOR DI LATTE GELATO

  56. kent says:

    FIOR DI LATTE GELATO. ( Nick Palumbo)

    650G MILK
    120G CREAM
    145G SUGAR
    45G SKIM MILK POWDER
    35G DEXTROSE or DEXSTROPUR
    5G STABILISER.

    Put the milk and cream in a doubel bolier over medium heat.

    Put all the powders in a bowl mix well. When the milk and cream hit 40 wisk in the powders and bring the mixture 65 and keep the mixture at 65 for 30 minutes whisking every 5 minutes.

    Transfer the mixture to a ice bath and chill so the mixture droppe to 4 place in the fridge and let it age for 4 houres or over the night.

  57. Brian Farley says:

    Kent, what stabiliser does this recipie use – starch? I’m also interested to know if the addition of skimmed milk powder reduces the amount of stabiliser required?

  58. kent says:

    Hi Brian

    The stabiliser is Locust bean cum but you can also use guar cum powder both of them are great The advantage of using guar cum it work both in high and low temperatures 25-85.

    Locust bean cum get their best pontential around 85.

    skim milk powder has no influence of the stabiliser it s help to bulk up the protenis in the gelato. The protein help trap the air and keep it in the gelato once churned

    Skim milk contains lacoste and what is does is absorb lots of water so there is no reson to add more stabiliser

    Do no overdosing satabiliser ther is risk that your gelato may get unappetizing texture.

    Hope it helped you .Good luck whit the gelato making

    Kent

  59. Brian Farley says:

    Thanks, Kent.
    I normally use corn flour stabiliser (Birds custard powder), and have added skimmed milk powder in the past. Also, when I make a frothy coffee by whisking it, I find that added skimmed milk powder gives me a better froth. So, when I whisk my “custard” before making gelato, the added milk protein should also help trap air – as you say. It all makes sense.

    • Brian Farley says:

      Kent, my original question was whether the skimmed milk powder would mean adding less stabiliser – not more! But, as you say, no change required. Many thanks.

      • kent says:

        Hi Brian
        A little diffucult question to give a good answer to But the more solid you have in gelato less SMP.

        Less solid more SMP.to absorbe water I think that kan be good guide-line

  60. Yik says:

    Hi,

    I’m trying to make my ice cream with less sugar but it end up become very hard to scoop after keeping in the freezer for 2 days.

    Is there anyway to make my ice cream to taste less sweet but creamy and easier to scoop or roll over?

    • Anders says:

      Hi Yik,

      It is not so easy to cut down too much on sugar – as you have discovered, the consistency and structure suffers and the ice cream freezes too hard. In that sense, there is obviously a trade-off here (if you really wish to cut down on sugar, you could plan to eat the ice cream fresh from the churning, for example, before it has been hardened in the freezer. Or add a mashed banana for fruity sweetness and consistency).
      In case you’d prefer to store your ice cream in the freezer and increase “scoopability”, you may try some of the following ways to get to a softer frozen result:
      – Add some alcohol (about 1-2 tablespoons per batch) to the ice cream base.
      – Substitute some (about 25 % is one rule of thumb) or all of your “ordinary white sugar with inverted sugar (like honey, agave syrup, corn syrup or their likes).
      – Increase the proportion of cream in the recipe; possibly also whipping the cream before adding it to the base.

  61. Jenny says:

    I’ve been using only whipped cream and condensed milk for ice cream base before I tried this recipe and I can say that I like this very much. I flavored my first attempt with chocolate, next week I’ll try another flavor. Thank you for sharing this.

  62. MarieSki says:

    Hi Anders!

    When during the process would you recommend adding a liquor for flavoring?

    Also, what ratio/percentage would you recommend?

    • Anders says:

      Hi Marie!

      Add any flavouring liquor to the base once it has cooled down. If you have a reasonable fast and powerful ice cream machine, you can simply add it to the base right before churning. Otherwise (and particularly if you have no ice cream machine and are using your ordinary freezer), add the liquor towards the end of the process to ensure that it won’t take forever for the ice cream to freeze properly.

      As for amounts, it comes down to personal preferences, always balanced against the risk of getting a base that never really freezes and/or becomes “overbearingly alcoholic” if you add too much. If you search in the recipes on this site (keyword “alcohol”), you’ll find quite some variety when it comes to amounts used (from, like, 1-2, up to as much as 5-6 tablespoons) in a batch. Generally speaking, though, even a small amount of hard alcohol goes a long way in ice cream, so you really should not need to add much before you start to notice the flavour. Best of luck!

  63. Patricia says:

    Hi Anders

    I’m wanting to experiment with a native scrub to New Zealand, Kawakawa (Macropiper excelsum). I have tried the cream & homemade condensed milk (which I infused with Kawakawa leaves). It was yummy and creamy, but terribly sweet and maybe just a little bit too creamy.

    I love the simplicity of your recipe and can’t wait to experiment with different flavors and cream/milk ratio. Can you recommend a way of infusing kawakawa into your recipe?

    Thank you

    • Anders says:

      Hi Patricia,

      I looked up Kawakawa and it looks like a fascinating plant, so infusing its flavour in ice cream seems indeed like a worthy goal. Now, I know that the condensed milk-recipes are seductively simple, but they do tend to become very sweet. If you want to experiment, you might try to add more milk to offset some of the sweetness, but at some point you are likely to run into problems (typically, a growing tendency towards unpleasant iciness and deteriorating texture).

      Might I instead boldly suggest that you try one of the cooked bases instead? The link provides a couple of examples, but you will find many more varieties on the site. Many of them are actually very simple to do, too, and lend themselves well to infusions: just add the Kawakawa to the base when you heat it, then let it infuse during the cooling down/chilling. Then, of course, remove the plant parts with the help of a sieve before churning.

      IMHO, cooked custard bases have an undeserved reputation for being difficult to make: don’t let that discourage you – its really not that difficult.
      Actually, if you go egg-less, the trusty Sicilian gelato base is even easier to make!

      Or, if you really, really prefer to stick to no-cooked bases, try an American style-base and simply add the Kawakawa to the dairy and set it aside in the fridge to infuse for a few hours before churning.

      Best of luck!

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    […] centered my interest on the sicilian gelato, but the blog is thick with ice cream discussions. https://www.icecreamnation.org/2011/08/sicilian-gelato/ The only section of the thread I've read is the sicilian gelato one (there's much more). […]

  4. 15/04/2014

    […] also thickens up the base. The resulting ice cream, and I guess it’s really more of a “Sicilian gelato” according to Anders over at Ice Cream Nation since it doesn’t contain eggs and uses a […]

  5. 18/04/2014

    […] Meni siis Philadephia (jaa onko sittenkään, kyllä näin ennen netistä löysin, noh, sama se) / Sisilia -tyyliseksi, missä ei keitetä munakokkelia lainkaan. Niin, niitä lisäainemättöjä […]

  6. 18/06/2014

    […] so you can use it in more ice cream or to top tarts. The Sicilian Gelato base is based loosely on this recipe from Ice Cream Nation. The recipe for marshmallow cream is based on this one from Chow.com. That […]

  7. 10/04/2015

    […] with cornstarch or arrowroot instead of eggs. It's fun to play around with ingredients – https://www.icecreamnation.org/2011/08/sicilian-gelato/ 0 Replies   GA_googleFillSlot("a2kTopicLeaderboardEnd"); […]

  8. 19/05/2015

    […] consistency of fruit pulp to be added. The thicker the pulp, less corn flour is required. The blog Ice Cream Nation has a good explanation of the uses of starch in gelato making. It also acts as a stabaliser, […]

  9. 01/03/2016

    […] Want to make Gelato yourself? Here is the recipe! […]

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