Crema gelato

Cristina Bowerman

Dessert
medium
4
30 minutes, plus freezing time

PT30M

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.

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Ingredients

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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

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Thermometer
Ice cream maker

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

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)

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)

Churn in your ice cream maker as per machine instructions

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Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.