INGREDIENTS:

• A pinch of salt
• 1 vanilla pod split lengthwise (optional)
• 1 ½ cups (12floz/340ml) heavy cream
• 3 tablespoons cornstarch
• ½ cup (4oz/115g) sugar
• 1 ½ cups (12floz/340ml) whole milk, divided
• 1 tablespoon vanilla extract

INSTRUCTIONS:

• Put ½ cup (4 oz/115 ml) of milk and cornstarch in a small bowl. Mix the ingredients until there are no more lumps.
•  Place the remaining milk, cream, sugar, salt, and vanilla pod (if using) in a pot and heat it over medium-low.
• Pour in the milk and cornstarch mixture once steaming. Whisk the mixture for 5 minutes until it starts to thicken.
• Place the mixture into a freezer-friendly bowl. Add the vanilla extract and stir. Cover the bowl and put it in the fridge for two hours (or overnight).
• Once it’s cool enough, take out the vanilla pod and freeze the bowl while you get ready to make the gelato.
• For 4 or 5 hours, stir the mixture very hard by scraping the frozen bits into the middle until the entire process is well mixed.
• Then, put it back in the freezer. When you’re done making the gelato, cover it and put the bowl in the freezer for up to a week.