Cream Gelato

Cream gelato is a classic of Italian gelaterias, rich and velvety. Here is the recipe for making it at home:

Ingredients

• 250 ml of whole milk
• 250 ml of fresh cream
• 6 egg yolks
• 150 g of granulated sugar
• 1 vanilla pod or 1 teaspoon of vanilla extract

Preparation

1. In a saucepan, bring the milk to a boil with the cream and the vanilla pod slit lengthwise (or vanilla extract).
2. Meanwhile, in a large bowl, beat the egg yolks with the sugar until you have a light and foamy mixture.
3. Remove the vanilla pod from the milk if using and pour the hot milk in a thin stream over the whipped yolks with sugar, stirring continuously.
4. Transfer everything back into the saucepan and cook over low heat, stirring constantly with a wooden spatula. The cream is ready when it reaches a temperature of 82°C (180°F) or when it coats the back of a spoon.
5. Strain the cream through a fine sieve to remove any lumps and cool it quickly in a container placed in an ice bath, stirring occasionally.
6. When the cream is cold, transfer it into an ice cream maker and follow the manufacturer’s instructions to churn the cream gelato.
7. If you do not have an ice cream maker, you can put the cream in a suitable container and place it in the freezer. You will need to stir it every 30-40 minutes to break up the ice crystals that form until you have a creamy consistency.

Trivia

Cream gelato is considered one of the most traditional and beloved flavors in Italy. In some variations of the recipe, to further enrich the flavor, whole eggs can be added along with the yolks. Moreover, it is possible to use cream gelato as a base for many other flavors, adding fruit, chocolate, or extra flavors of your choice.