Say no more, because all you'll want to do is eat this outstanding summer boozy gelato infusing Pisco from Peru and Passion Fruit!
- Difficulty: Intermediate
In a medium saucepan, whisk granulated sugar with cornstarch, while gradually adding the whole milk and cream.
Whisk constantly over medium heat until it starts to bubble and thicken.
Pour the mixture into a new bowl, sitting in an ice bath. You will want the liquid to be cool to the touch before adding the rest of the ingredients.
Once cooled, pour in pisco, passion fruit juice, lemon juice and optional passion fruit seeds, cover the bowl and put into the fridge for 3 hours or up to 24 hours.
Pour your mixture into the ice cream maker and follow the manufacturer guides. This took about 30 minutes to get it to the right consistency.
Pour into an air tight container and put into the fridge for an additional 3 hours before serving.
The passion fruit seeds are optional because I just love the seeds and that added texture, but I know not everyone feels the same. This is completely up to you!