Italian Crema Ice Cream (Gelato alla Crema)

Purer than vanilla ice cream, Chef John's simple Italian crema ice cream (gelato alla crema) recipe is a revelation in whole milk and heavy cream.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 277 Calories

Ingredients

• 1 tablespoon white sugar
• 2 cups whole milk
• 1 cup heavy cream
• 5 egg yolks
• 0.66666668653488 cup white sugar
• 0.125 teaspoon kosher salt

Recipe Instructions

Step 1

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.

Step 2

Combine milk, ⅔ 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 3

Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.