Peppermint gelato

Mix cornstarch with a little of the cold milk in a small pot. Then add the rest of the milk, the cream, and the sugar. Heat gently, stirring frequently, until beginning to thicken (around 5-10 minutes).

Slowly add a little of the hot milk mixture to the egg yolk, and beat until smooth. Pour the beaten egg back into the pot with the rest of the milk mixture and beat until combined. Add the peppermint extract.

Chill the mixture thoroughly (in an ice bath, or overnight in the refrigerator). Churn in an ice cream maker.