Italian Crema Ice Cream (Gelato alla Crema)
Recipe information
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Cooking:
10 min.
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Servings per container:
7
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Source:

Ingredients for - Italian Crema Ice Cream (Gelato alla Crema)

1. Whole milk - 2 cups
2. White sugar - ⅔ cup
3. White sugar - 1 tablespoon
4. Egg yolks - 5
5. Heavy cream - 1 cup
6. Kosher salt - ⅛ teaspoon

How to cook deliciously - Italian Crema Ice Cream (Gelato alla Crema)

1. Stage

Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.

2. Stage

Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.

3. Stage

Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.