Rich custard ice cream base

Rich custard ice cream base

Gelato alla crema

By
From
Venice
Makes
1.2 litres
Photographer
Helen Cathcart

This makes the kind of really smooth, heavenly ice cream served in Italian gelaterie. Once you have this mastered you can add the flavourings below or have fun experimenting. You will need an ice cream maker.

Ingredients

Quantity Ingredient
600ml double cream
400ml whole milk
200g caster sugar
8 egg yolks

Method

  1. In a large saucepan heat the milk and cream with half the sugar together over a medium heat until just bubbling. Meanwhile in a large bowl beat together the eggs and remaining sugar until smooth. Add 2 ladlefuls of hot milk to the egg mixture and immediately whisk together, then pour this back into the pan and whisk until thickened and will coat the back of the spoon.
  2. To sterilise the ice cream turn up the heat and increase the temperature of the mixture to 85°C, or until the ice cream coats the back of a spoon if you don’t have a thermometer. Take off the heat immediately and pour into a bowl. To cool quickly, set this bowl over another full of iced water and then cover the surface of the custard with plastic wrap. Stir every so often. When the custard is at room temperature, churn in an ice cream machine.

Variations

  • Vanilla: Add 1 teaspoon of vanilla extract or the seeds from one vanilla pod to the custard base in the bowl before mixing with the hot milk.

    Panettone ice cream: Blitz 150 g panettone in a food processor until you have rough crumbs. We quite like pieces up to the size of a marble so don’t worry if it is not fine. Stir these crumbs into the cooling custard before churning in the machine.

    Candied orange ice cream: Add 50 g finely chopped candied orange and the finely grated zest of one orange into the custard base in the bowl before stirring in the hot milk.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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