Gelato Alla Crema Egg Cream Gelato Recipes

CREAMY GELATO

Steps:

• In a saucepan heat the milk and cream and reduce over medium heat until 2 cups remain. In a large bowl, using a whisk, beat the sugar with the egg yolks until the mixture is light and fluffy. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
• Heat the mixture over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon. Make sure not to overheat or let the mixture coagulate. When thickened remove the bowl from the heat and continue stirring for a minute to ensure the mixture is uniformly cooked. Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight.
• Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

GELATO ALLA CREMA (EGG CREAM GELATO)

Steps:

• Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
• Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
• Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

CIAO BELLA'S PLAIN GELATO BASE (GELATO DE CREMA)

Steps:

• In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
• Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
• Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight. Makes enough for about 1 quart (or 4 cups) of gelato.

GELATO DI CREMA

Steps:

• In a saucepan, mix all the ingredients. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture lightly thickened (a finger drawn across the back of a spoon should leave a path in the custard). Do not boil. Chill custard completely. Freeze in ice-cream machine according to manufacturer's instructions. Transfer gelato to a container and place in freezer for 30 minutes to ripen and achieve the correct consistency. If gelato overfreezes, thaw slightly before serving.
• Gelato will keep in the freezer for one week.

CUSTARD GELATO

Steps:

• 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.
• 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. 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.
• 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.