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Any good gelato starts with a silky-smooth, rich base. To make delicious homemade gelato, you can use classic gelato custard, which uses egg yolks as a thickening agent, or this Sicilian-style gelato base, which replaces egg yolks with cornstarch.

Cornstarch in gelato? You read that right. Just as egg yolks in classic gelato, cornstarch acts as a stabilizing ingredient to keep the gelato rich and smooth. Stabilizers prevent water from turning into ice crystals, which affect the texture of the frozen treat.

Sicilian-style gelato has a wonderfully silky, mouth-coating texture, which blends wonderfully with a wide variety of flavors. Start churning the gelati of your dreams today!

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