Ingredients
250ml double cream
750ml full fat milk
175g granulated sugar
2 tbs cornstarch
pinch salt
1/2 tbs vanilla extract
1 tbs liquid pectin
Method
In a medium saucepan over a medium heat combine the cream and 500ml of the milk. Bring to a simmer.
Whilst this is heating whisk the remaining milk, sugar, cornstarch, salt and vanilla into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping on the heat continuously stir until the mixture comes to a gentle boil and thickens.
When you can see a film form over the back of the spoon remove the saucepan from the heat, this will take about 15 minutes.
Stir in the pectin and cool to room temperature. Cover and refrigerate for at least 2 hours, preferably over night.
Once chilled, whisk the mixture again and pour into the ice cream maker with the gelato paddle already fitted. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
The gelato is ready when the mixture starts to thicken. To produce a firmer gelato chrun in the ice cream/gelato maker for longer.
Serve or store in an airtight container in the freezer.