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 tomato paste. 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!