Gelato alla crema
Gelato alla crema, from above
Non vegEggItaly

Gelato alla crema

Egg custard gelato, dense and silky with lemon zest. The base flavour that every gelateria is judged on.

40 minTime
5 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.
The base flavour1 chapter · 1 min read

Make it your way

Grandma's wayMilk, yolks, sugar, lemon zest.
The original
281kcalsame
5 gproteinsame
0 gfibresame
40minutessame

Crema.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Milk2 cups
Fresh cream (thickened cream, heavy cream)1 cup
Egg yolk4 yolks
Sugar⅔ cup
Lemona strip of zest
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

5 steps
  1. 1Heat milk and cream with lemon zest until steaming.
  2. 2Whisk yolks and sugar until pale; pour in the hot milk slowly, whisking.
  3. 3Return to low heat and stir until it coats the back of a spoon (about 82C). Do not boil. Strain and chill.
  4. 4Churn in a machine, or still freeze.
  5. 5No machine? Freeze in a shallow tub and beat with a fork or whisk every 30 minutes for 3 hours.
Serve it like this

Scoop with a flat spade into a small cup or cone, slightly soft. Gelato is best served a few degrees warmer than ice cream.

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Make it a meal

What goes with Gelato alla crema: a bread or rice, a side, something to drink and something sweet.

A little snack Caprese panini15 min
A little snack Grissini50 min
To drink Caffè latte5 min
To drink Cappuccino5 min
Something sweet Affogato al caffè5 min
Something sweet Cantucci60 min
Something sweet Torta caprese60 min
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