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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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
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.
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Crema gelato
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Crema gelato