Friday, November 7, 2014

Gelato di crema

This simplest of Italian ice creams is made with a cooked egg custard and cream and can be used as the basis for almost all other gelato flavors. It is also delicious just on its own.
* Makes about 1 1/4 pints
  • 2 1/2 cups light cream
  • 5 egg yolks
  • 1/2 cup superfine sugar

Heat the cream until it is beginning to bubble, then cool slightly.

In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy. Beat the cooling cream gently into the eggs.

Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon. Remove the bowl and let it cool.

When the custard is completely cooled, pour into an ice cream maker and process according to the manufacturer’s directions or use the hand-mixing method. Stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required.

This gelato is best eaten fresh, but it can be frozen for up to 1 month. Take out at least 15 minutes before serving to soften slightly.

  • Light gelato
Prepare the basic recipe, substituting whole milk for the light cream.
  • Half & half gelato
Prepare the basic recipe, substituting half low-fat milk and half heavy cream for the light cream.
  • Buttermilk gelato
Use buttermilk instead of the cream when preparing the basic recipe.
  • Very rich gelato with ginger
Prepare the basic recipe, using heavy cream instead of light cream, and adding 2 tablespoons stem ginger syrup. When almost firm, stir in 6 preserved stem gingers, roughly chopped.
  • Clotted cream gelato
When halfway through churning or freezing the basic recipe, blend in 1 cup softened clotted cream.

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