Italian Crema Ice Cream (Gelato alla Crema) recipe
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Ingredients
- 2 cups whole milk ⅔ cup white sugar 1 tablespoon white sugar 5 egg yolks 1 cup heavy cream ⅛ teaspoon kosher salt
Nutrition Info
- 277.3 caloriescarbohydrate: 25.4 gcholesterol: 199.9 mgfat: 18 gfiber: : -protein: 4.8 gsaturatedFat: 10.3 gservingSize: -sodium: 80.8 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Italian Crema Ice Cream (Gelato alla Crema)
Directions
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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.
Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
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.