Gelato alla Crema - Italian Recipe

Gelato alla Crema

🌍 Italian, National Difficulty: ●●●○○

Italian gelato has less fat and less air than French ice cream, which makes it denser and more intensely flavoured. The custard base must be cooked to 82°C (180°F) — enough to thicken the eggs without curdling them. Churn slowly for a close, smooth texture.

Ingredients

• 500ml whole milk
• 200ml heavy cream
• 150g sugar
• 4 egg yolks
• 1 vanilla pod

Method

1. Heating — Heat milk and cream with vanilla.
2. Whisking — Whisk yolks with sugar; pour hot milk over, stirring.
3. Step 3 — Return to heat; cook to 82°C (180°F), stirring.
4. Cooling — Cool; churn in ice cream machine. Freeze.

Tags: whole milk, heavy cream, sugar, egg yolks, vanilla pod · Source: Brittani's Almanac