ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
Steps:
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO
Provided by Food Network
Categories dessert
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
CIAO BELLA'S PLAIN GELATO BASE (GELATO DE CREMA)
Now you can make Ciao Bella's amazing gelato (Italian ice cream) at home! This rich, custardy base is the starting point for many recipes. But it's also good enough to be made into gelato by itself, and in fact in Italy, where it is known as gelato de crema, it often is. The recipe is from "The Ciao Bella Book of Gelato and Sorbetto," by F.W. Pearce & Danilo Zecchin.
Provided by blucoat
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 231.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 151.8, Sodium 39.8, Carbohydrate 20.6, Sugar 19.9, Protein 3.9
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.
GELATO ALLA CREMA (EGG CREAM GELATO)
This is my husband's favorite flavor of gelato. It is the antique flavor similar to an egg custard. It serves nicely with fruit or even a piece of pie!
Provided by Buckwheat Queen
Categories Ice Cream
Time 8h35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 47.7 g, Cholesterol 329.4 mg, Fat 26 g, Protein 8.1 g, SaturatedFat 14.5 g, Sodium 75.7 mg
More about "italian crema ice cream gelato alla crema recipes"
CREMA REGGINA RECIPE – CALABRIAN RUM ICE CREAM
From greatitalianchefs.com
CREMA GELATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
GELATO: THE BASIC RECIPE - MEMORIE DI ANGELINA
From memoriediangelina.com
ITALIAN ICE CREAM RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
HOMEMADE ITALIAN CREMA GELATO RECIPE - ITALIAN FOOD
From cfood.org
ITALIAN “CREMA” ICE CREAM (GELATO ALLA CREMA) - TO DIE FOR!
From easy-delicious-recipe.blogspot.com
ITALIAN CREMA ICE CREAM | THE CUSTARD VERSION - BITERKIN
From biterkin.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) | COOKING SELF
From cookingself.com
ITALIAN RECIPE: ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) BY CHEF ...
From redcipes.com
HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME - RECIPES FROM ITALY
From recipesfromitaly.com
ITALIAN CREMA ICE CREAM GELATO ALLA CREMA RECIPE - ELLL-A
From elll-a.blogspot.com
ITALIAN CREMA ICE CREAM GELATO ALLA CREMA RECIPE
From getcheapritebrewhallertaupellethops.blogspot.com
GELATO ALLA CREMA | TRADITIONAL ICE CREAM FROM ITALY
From tasteatlas.com
GELATO ALLA CREMA (VANILLIA ICE CREAM) - PASSION AND COOKING
From passionandcooking.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) - FOOD WISHES
From onlinefood.menu
ITALIAN ICE CREAM SPUMONI RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ITALIAN CREMA ICE CREAM - SERIOUS EATS
From seriouseats.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) | RECIPESTY
From recipesty.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) - FOOD WISHES
From youtube.com
GELATO ALLA CREMA | WILLIAMS SONOMA
From williams-sonoma.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) - FOOD WISHES
From comidamenu.com
ITALIAN STYLE ICE CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) - FOOD WISHES
From zakruti.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) – FOOD WISHES
From newcookeryrecipes.info
ITALIAN “CREMA” ICE CREAM (GELATO ALLA CREMA) - TO DIE FOR!
From foodwishes.blogspot.com
ITALIAN ICE CREAM (GELATO) - BIGOVEN.COM
From bigoven.com
GELATO DE CREMA RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
CREMA GELATO - DELALLO
From delallo.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) | RECIPE | GELATO ICE …
From pinterest.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) - FOOD WISHES
From onlinefood.menu
ITALIAN “CREMA” H2O ICE CREAM (GELATO ALLA CREMA) - TO EXPIRE FOR!
From allnewrecipefood.blogspot.com
HTTP://WWW.WHIPUPITALIAN.COM/GELATO-CUSTARD.HTML
From whipupitalian.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) - FOOD WISHES
From onlinefood.menu
ITALIAN CREMA ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS ITALIAN ICE CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPES FOR GELATO ICE CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) RECIPE
From cookthismeal.com
ITALIAN SPUMONI ICE CREAM RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA) | RECIPE | GELATO ...
From pinterest.com
COCONUT GELATO RECIPE ITALIAN - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
HOMEMADE ITALIAN CREMA GELATO RECIPE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love