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The luscious flavor and mouthful of this silky Maple Syrup Gelato confection will prompt you to get out your ice cream maker and check your supply of maple syrup. The procedure couldn’t be easier. The cornstarch slurry and vodka prevent the gelato from melting too quickly yet keep it soft.


2 1/4 cups whole milk
2 T cornstarch
¾ cup pure maple syrup
2 T vodka (not flavored)


Mix ¼ cup milk with 2 T cornstarch to form a slurry. Set aside.
Heat 2 cups of milk just to the boiling point.
Add cornstarch slurry and whisk until slightly thickened. Take off heat.
Slowly stir in maple syrup until well blended.
Pour into a bowl and cool to room temperature.
Place in refrigerator until well chilled.
Stir in 2 T vodka and freeze in ice cream maker according to directions.
Transfer to a container when thick and creamy and place in the freezer. The gelato is best eaten within one or two days, but if you manage to keep it a few days longer, the vodka will prevent it from getting hard. Makes ¾ quart.

Inspired by Chef Jonathan Pratt; photo and adaptation by Phyllis Kirigin

These recipes are by Phyllis Kirigin who can be found at Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. 


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