My Cornstarch Ice Cream recipe, also known as Sicilian Gelato or Eggless Gelato, is the perfect cold treat that's incredibly scoopable.
In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).
Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).
When the mixture is cold and you are ready to make the gelato, remove the vanilla pod and place the bowl in the freezer.
Once the gelato is done, cover the bowl and store it in the freezer for up to one week.