How to Make ice cream

There ’s more than one way to do it! Pick from four easy methods.

- By Jessica D'ambrosio, Melissa Gaman and Steve Jackson

Gelato-Style

Gelato is denser than ice cream-it has less air whipped into it-and it's made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.

GELATO-STYLE VANILLA ICE CREAM

ACTIVE: 20 min

TOTAL: 3 hr 10 min (plus 4 hr freezing)

MAKES: about 1 quart

2½ cups whole milk

2 tablespoons plus 2 teaspoons cornstarch

¾ cup heavy cream

⅔ cup organic cane sugar

¼ teaspoon salt

4 teaspoons pure vanilla extract

1. Combine ½ cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.

2. Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.

3. Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.