🇮🇹 Italian · Dessert
🍨 Gelato alla Crema
Gelato alla Crema
Italy's classic custard-based ice cream, denser and less sweet than typical American ice cream, made from a gently cooked egg-and-milk base and churned to a smooth, elastic texture.
The lower fat content and slower churn speed of true Italian gelato give it a denser, silkier texture than ice cream, and the base recipe here — really just a rich custard, frozen — is the foundation from which countless other gelato flavors are built.
Ingredients
Equipment: Ice cream maker, Saucepan, Whisk, Fine sieve
- 500 ml (2 cups) whole milk
- 150 ml (⅔ cup) heavy cream
- 5 egg yolks
- 130 g (⅔ cup) granulated sugar
- 1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
- Pinch of salt
Method
- Warm the milk, cream, and vanilla bean (seeds and pod) in a saucepan over medium heat until just below a simmer.
- Whisk the egg yolks, sugar, and salt together in a bowl until pale and slightly thickened.
- Gradually pour the warm milk mixture into the eggs, whisking constantly to temper them.
- Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5–8 minutes.
- Strain the custard through a fine sieve to remove the vanilla pod and any bits of cooked egg.
- Chill the custard thoroughly, at least 4 hours or overnight, before churning.
- Churn in an ice cream maker according to the manufacturer's instructions until thick and creamy.
- Transfer to a container and freeze for at least 2 hours before serving to firm up further.
Chef Tips
- Cook the custard low and slow — rushing over high heat risks scrambling the eggs.
- Chilling the base thoroughly before churning is essential for a smooth, properly frozen texture.
- Gelato is traditionally served slightly softer than American-style ice cream — let it sit a few minutes at room temperature before scooping if very firm.
Common Mistakes to Avoid
- Cooking the custard over heat that's too high, which can curdle the eggs.
- Skipping the chilling step before churning, resulting in a coarser, icier texture.
- Over-churning, which can incorporate too much air and lose gelato's characteristic density.
Nutrition (per serving)
Health Benefits
- A source of protein and calcium, best enjoyed as an occasional treat.
Cultural Note
Gelato's lower fat content and denser churn distinguish it from American ice cream, and it remains a daily ritual across Italy, sold fresh in gelaterie rather than pre-packaged.
Storage & Serving
Storage: Freeze in an airtight container for up to 2 weeks.
Reheating: Not applicable; let soften slightly at room temperature before serving if very firm.
Serve with: Fresh berries, A shot of espresso poured over for an affogato