you can use cornstarch as a thickener in place of eggs as in this recipe: http://food52.com/recipes/5872-naked-chocolate-ice-cream-for-lovers, and you can follow jeni britton's technique as in these:
http://food52.com/recipes/search?q=jeni
and here:
http://food52.com/blog/search?q=jeni
Ah, now I see! But why would you want to replicate "commercial gelato" unless you are branding your own version? The true Italian gelato is silky in texture, something you don't get from commercial products. Is it about the eggs? Anyway, here's one of my own versions (Roman style): use the Food52 search feature for "Uncle Fester".
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http://food52.com/recipes/search?q=jeni
and here:
http://food52.com/blog/search?q=jeni
flavourants etc so hence my need for a
stabilizer.