Custard Gelato

by Pamela Sheldon Johns
from Gelato! Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2008)
Makes 1 1/2 quarts; serves 6

One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich yellow color due to the brightness of the yolks of Italian corn-fed chickens.

If you don’t have an ice cream maker, chill your gelato base well in a stainless steel bowl in the freezer. When partially frozen, beat the mixture with a wire whisk until it is creamy. Return the bowl to the freezer and repeat the process again once or twice.—Pamela Sheldon Johns

convert Ingredients
2 1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream

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Method
1. In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot.

2. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens slightly and coats the back of the spoon.

3. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled.

4. In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

Recipe © 2008 by Pamela Sheldon Johns and Jennifer Barry Design. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.