Crema Gelato

Wow, it sure has been a while since I last posted anything. Summer has been flying by, and lots of changes have been happening in the personal life, so unfortunately this site has been the last thing on my mind (sorry, dudes). I am just super excited to share this recipe with you, though, and glad that I can get it on here before the fall rolls around.

Many years ago, I had a client that was a typographer, and she was based in New York and Italy. Now, as much as I desperately want to go to Italy, I have never been. I’ve been told that if you don’t try gelato there, then you’ve never had the real thing. So, anyway, she did the designs for this really popular gelato company in Italy, and she would often bring us some to try.

It was love at first bite. That creamy, smooth, custardy texture. Not a grain, or an ice crystal in the bunch.

So, of course I just had to learn how to make it myself, the real way. So, what makes gelato so much different than ice cream? There is a very important and secret step in the process that differs from ice cream. To start with, the custard that you cook for the gelato base differs slightly with the egg to milk ratio than ice cream. But the real kicker: once the custard is cooled, you gently fold in light and fluffy whipped cream before churning it. Ugh! It just gives it this lift over the top of what any ice cream could ever be.

Can you tell that I’m literally in love with gelato? Yeah, I’m not ashamed.

Now, crema gelato is as basic as you can get with gelato. It is the base in many gelato shops in which they fold in the ingredients that you’d like.

Here’s how to make it:

Crema Gelato

Serves 6

What You’ll Need:

+ 2 cups whole milk

+ 2/3 cups sugar

+ 5 egg yolks

+ pinch salt

+ 2/3 cup heavy cream

In a saucepan, over medium heat, combine milk and salt. Warm the milk until bubbles form along the edge. Remove from heat.

In a large bowl, beat the egg yolks and sugar together until smooth. Gradually add the hot milk, whisking constantly. (This tempers the egg yolks so that they don’t turn into scrambelled eggs. Be sure to just keep whisking fast!) Return the mixture back to the saucepan and to the stove. Cook over medium heat, stirring continuously, until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to surface, remove from the heat immediately.

(In the off chance that you do get some egg curdling, it should strain out in the next step. If it’s still a little chunky, but tastes good, you can smooth it in a blender before churning)

Place a strainer or a piece of cheesecloth over a medium bowl and pour the warm custard mixture through the strainer. Cover and chill in the refrigerator until completely chilled, about 2 hours.

In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the cooled custard.

Pour mixture into a prepared ice cream maker and follow the manufacturer’s instructions to freeze.  Transfer to a sealed container and freeze until firm.

Also, since I have been MIA lately, and I’m looking for some fresh ideas, I’d like you guys and gals to tell me if there’s anything in particular you’d like a recipe for, or some kitchen dilemma you need help with? Leave a comment below, and I’ll be happy to answer what I can.

Have a great week, all! xo Jessica