Italian Crema Ice Cream (Gelato alla Crema)
Description
Purer than vanilla ice cream, Chef John's simple Italian crema ice cream (gelato alla crema) recipe is a revelation in whole milk and heavy cream.
Ingredients
•
2 cups whole milk
•
2/3 cup white sugar
•
1 tablespoon white sugar
•
5 egg yolks
•
1 cup heavy cream
•
1/8 teaspoon kosher salt
Directions
1
Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; 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; remove from heat.
2
Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.