Gelato alla Crema
Gelato alla crema is a creamy Italian ice cream that has captivated food lovers for centuries. Food historians say, gelato dates back to the ancient Romans, who were making it in Pompeii, while others credit Catherine de' Medici, Renaissance goddess, who transported it from Italy to Florence. Another story tells that Bernado Buontalenti, Italian stage designer, architect and engineer, was the inventor of gelato in Florence.
Regardless of who first invented gelato, this creamy Italian confection is always creamy and delicious. In Italy, gelato is made with a higher proportion of milk to cream, resulting in a smoother and denser consistency. Flavors range from vanilla to melon, strawberry to lavender, chocolate, jasmine and lemon. In Italy, gelato is loved by every Italian!!!
- 8 Egg Yolks
- 240 grams Sugar
- 700 milliliters Milk
- 1 Vanilla Bean
- 300 milliliters Light Whipping Cream (about 34% fat)
Blend egg yolks with sugar in a large bowl. In a pot, bring the milk, vanilla bean and cream to a boil. Add in the egg-sugar mixture and cook over very low heat until the mixture just covers the back of a spoon. (The temperature of this mixture should not exceed 96°C or else the eggs will scramble). Remove from heat and allow the mixture to cool, then pour in an ice cream machine and make according to the manufacturer’s instructions.
Note: This is the basic recipe for gelato. The flavor of the ice cream is determined by what ingredient you add to the milk-cream mixture. For instance: vanilla bean, chocolate, coffee beans, should all be added when you bring the milk and heavy cream to a boil in order to get their flavor.