GELATO ALLA CREMA (EGG CREAM GELATO)
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
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
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