Bryanna Clark Grogan's gelato is lower in fat than so-called "premium" ice creams. You can use the basic recipe to make up your own favorite flavors of gelati or regular old North American-style "nice cream".
¾ cup water
½ cup light or white corn syrup (can be organic) OR brown rice syrup
1 tablespoon vanilla
1 cup water
¾ cup soy, almond or rice milk (can be reduced-fat)
½ cup raw cashew pieces (if allergic to nuts, use ¼ c. more “milk” and ¼ c. oil)
½ cup grade A maple syrup white beet sugar
1 tablespoon tapioca starch or instant tapioca
¼ teaspoon salt
Blend Mixture #1 in the blender, then set aside in a measuring cup.
Blend Mixture #2 in the blender until very smooth and frothy (make sure that it doesn't feel grainy). Place this mixture in a heavy-bottomed medium saucepan and stir over medium-high heat until thickened. OR (MICROWAVE OPTION) place the mixture in a large microwave-proof bowl and microwave on high for 2 minutes; whisk; cook 2 minutes more; whisk; and cook 1 minute more.
Whisk Mixture #1 into cooked Mixture #2. Chill the gelato mixture and then freeze according to directions for your ice cream machine. Scoop into a quart plastic container, cover and freeze for several hours before serving.