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Ingredients
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Coconut Gelato
Ginger Gelato
Vanilla Gelato
Mango Gelato
Method
Coconut Gelato
Prepare the Base
In a saucepan, combine coconut milk, sugar, cornstarch, vanilla extract, and a pinch of salt. Whisk until smooth.
Heat the Mixture
Heat the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Chill
Remove from heat and let it cool. Refrigerate for at least 4 hours or overnight.
Churn
Churn in an ice cream maker according to the manufacturer's instructions until smooth and creamy.
Ginger Gelato
Prepare the Base
In a saucepan, heat milk, heavy cream, grated ginger, sugar, lemon juice, and a pinch of salt. Stir until sugar dissolves.
Infuse Flavors
Let the mixture steep for 30 minutes to infuse the ginger flavor.
Chill
Strain the mixture to remove ginger and chill in the refrigerator for 4 hours.
Churn
Churn in an ice cream maker according to the manufacturer's instructions until smooth and creamy.
Vanilla Gelato
Prepare the Base
In a saucepan, combine milk, heavy cream, sugar, scraped vanilla bean, and a pinch of salt. Whisk until smooth.
Heat the Mixture
Heat the mixture over medium heat until it is hot (do not boil).
Chill
Remove from heat and let it cool. Refrigerate for at least 4 hours or overnight.
Churn
Churn in an ice cream maker according to the manufacturer's instructions until smooth and creamy.
Mango Gelato