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Gelato alla crema
Custard gelato
Gelato alla crema: Italian egg custard gelato scented with lemon zest
Crema is the yellow, custard-flavoured gelato that Italian grandparents always order, made with egg yolks like a crème anglaise and perfumed with lemon zest rather than vanilla, as was the old way in Florence and Sicily. It is rich and smooth and is the base for many classic flavours, and many gelaterie still call it "crema della nonna". Chef's tip: cook the custard until it reaches 82 °C and coats the back of a spoon; this makes the yolks safe and gives a silky texture without scrambling.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 cups whole milk
- ¾ cup double cream
- 5 ½ oz caster sugar
- 1 lemonzest in wide strips
- 1 pinch salt
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Method
0/5 doneStep 1: Heat 2 cups whole milk, ¾ cup double cream and 1 lemon zest in a pan until steaming, then leave to infuse off the heat for 15 minutes.
20 minStep 2: Whisk 5 egg yolks, 5 ½ oz caster sugar and 1 pinch salt until pale. Take the lemon zest out of the milk, then pour the warm milk onto the yolks, whisking.
Step 3: Return to the pan and cook over a low heat, stirring constantly with a spatula, for 5–8 minutes, until it thickens slightly, coats the back of a spoon and reaches 180°F. Common mistake: letting it boil; the eggs scramble. Strain at once into a cold bowl.
8 minStep 4: Cool in iced water, then chill for at least 4 hours.
Step 5: Churn in an ice-cream machine for 20–30 minutes, or freeze in a tub and stir with a fork every 30 minutes for 3 hours. Freeze for 1–2 hours more before serving.
30 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 17 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gelato alla crema take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
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