Crema gelato
Item 1 of 1
- medium
- 4
- 30 minutes
This crema gelato recipe from Cristina Bowerman represents one of the most simple, and perhaps delicious, flavours of traditional Italian gelato. It relies on the richness of super-fresh, rich egg yolks and of course great-quality dairy products. Cristina adds a touch of cinnamon to her version to bring out the sweet, creamy flavours.
First published in 2017
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Ingredients
Metric
Imperial
Crema gelato
- 650ml of whole milk, the best quality you can find
- 45ml of whipping cream
- 110g of egg yolk, the freshest you can find
- 90g of caster sugar
- 65g of dextrose
- 60g of skimmed milk powder
- 10g of cinnamon
SAVE RECIPE
Equipment
- Thermometer
- Ice cream maker
Method
1
To begin, place the milk and cream in a saucepan and gently heat to 45°C. Add the yolks and whisk well to combine
- 650ml of whole milk, the best quality you can find
- 45ml of whipping cream
- 110g of egg yolk
2
Add the rest of the ingredients and whisk out any lumps. Slowly bring up to 85°C and cook out for 5 minutes until it coats the back of a spoon (make sure you don't exceed 85°C or the eggs will scramble)
3
Transfer the gelato base to a bowl set over an ice bath and whisk until cool. Place in the freezer to chill for 2–3 hours, or overnight in the fridge, but make sure the mixture is still liquid before churning (the dextrose prevents the gelato base freezing as quickly)
4
Churn in your ice cream maker as per machine instructions
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