Best Gelato Alla Crema Egg Cream Gelato Recipes

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ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)



Italian Crema Ice Cream (Gelato alla Crema) image

Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, 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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 12h40m

Yield 7

Number Of Ingredients 6

2 cups whole milk
⅔ cup white sugar
1 tablespoon white sugar
5 egg yolks
1 cup heavy cream
⅛ teaspoon kosher salt

Steps:

  • 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.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g

GELATO ALLA CREMA (EGG CREAM GELATO)



Gelato alla Crema (Egg Cream Gelato) image

This is my husband's favorite flavor of gelato. It is the antique flavor similar to an egg custard. It serves nicely with fruit or even a piece of pie!

Provided by Buckwheat Queen

Categories     Ice Cream

Time 8h35m

Yield 4

Number Of Ingredients 6

2 cups whole milk
⅞ cup heavy whipping cream
5 large egg yolks
¾ cup sugar
1 (3 inch) vanilla bean, split and scraped
2 teaspoons chestnut flour

Steps:

  • Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
  • Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
  • Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  • Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  • Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

Nutrition Facts : Calories 448.9 calories, Carbohydrate 47.7 g, Cholesterol 329.4 mg, Fat 26 g, Protein 8.1 g, SaturatedFat 14.5 g, Sodium 75.7 mg

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO



Gelato di Crema - Vanilla Cream Base for Gelato image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 5

5 large egg yolks
3/4 cup sugar
2 1/4 cups (18 ounces) whole milk
1 cup heavy cream
1 vanilla bean

Steps:

  • In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
  • Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
  • Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
  • While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
  • Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
  • You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
  • Espresso: add 1/2 cup of chilled espresso coffee into the custard.
  • Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
  • Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
  • Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

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