Purer than vanilla ice cream, Chef John's simple 6-ingredient Italian crema ice cream (gelato alla crema) is a revelation in whole milk and heavy cream.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
277 Calories
Recipe Instructions
Step 1
Combine milk, 2/3 cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
Step 2
Pour custard through a fine-mesh strainer; refrigerate until completely chilled, 8 hours to overnight.
Step 3
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.
