Tomayto Tomahto Gelato

Method

1. Whisk together cornstarch and 1/4 cup of the milk in a small bowl to make a slurry.
2. Combine the sugar, half-and-half and the remaining 1 cup of milk in a small (1 qt) saucepan; bring to a simmer over medium, about 8 minutes. Remove from heat; gradually whisk in the slurry. Return pan to medium, and cook, stirring until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes.
3. Gently whisk in the sour cream or crème fraîche and Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato). Cover and refrigerate until well chilled, at least 2 hours.
4. Pour half of the chilled sour cream base into the freezer container of a 1 1/2-quart electric ice-cream maker and freeze according to manufacturer’s instructions. Transfer gelato to a freezer-safe container; press a sheet of parchment paper directly on the surface, and seal with an airtight lid. Place in freezer.* Repeat with the remaining sour cream base. Buon appetito!