Italian Crema Ice Cream (Gelato alla Crema)
Answering the question "What would vanilla ice cream taste like without any vanilla?," Italian "crema" ice cream (gelato alla crema) is exceptionally delicious not because of what's in the recipe, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
- Course
- Dessert
- Cuisine
- Italian
- Skill
- Medium
- Serves
- 3
- Total time
- 12 Hour(s) 40 Minute(s)
Ingredients
- 2 cups whole milk
- ⅔ cup white sugar
- 1 tablespoon white sugar
- 5 egg yolks
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
Method
- 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.
- 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.
- 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.
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