Courtesy of Moosewood Hollow

This is a Sicilian gelato that gets a smooth, creamy texture from the addition of corn starch.

Makes 1 quart

INGREDIENTS:

1 c heavy cream
3 c whole milk
1/2 c Maple Syrup
3 Tbsp corn starch
pinch salt

DIRECTIONS:

Mix cream, 2 c. milk and Sweet Lavender in a medium saucepan. Place over medium high heat, stirring occasionally, until it just comes to a boil.

Mix cornstarch and salt in a bowl until combined. Add remaining 1 c. milk and stir to dissolve. Remove pan from heat when mixture comes to a boil and whisk in cornstarch and milk. Return pan to medium heat and whisk constantly until it comes to a boil and thickens slightly. Pour into a bowl and set aside to cool.

Refrigerate for 2–3 hours until thoroughly chilled.

Process in an ice cream maker according to manufacturer’s directions.