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Gelato alla Crema (Egg Cream Gelato)
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
515 minutes
Indulgent vanilla egg gelato, a creamy frozen Italian treat, pairs perfectly with fruit or pie.
Ingredients:
  • 2 cups whole milk
  • 0.875 cup heavy whipping cream
  • 5 large egg yolks
  • 0.75 cup sugar
  • 1 (3 inch) vanilla bean, split and scraped
  • 2 teaspoons chestnut flour
Instructions:
  • In a saucepan, gently heat the milk and cream together until a delicate foam forms around the edges. Remove from heat.
  • In a large bowl, whisk together egg yolks, sugar, vanilla bean seeds, and chestnut flour until frothy. Slowly pour in warm milk while whisking constantly with an electric mixer.
  • Transfer the mixture back to the saucepan. Add the scraped vanilla bean and simmer over medium heat, constantly stirring with a wooden spoon until the mixture slightly thickens and coats the back of the spoon. If you notice small egg lumps forming, take it off the heat right away.
  • Strain mixture into a bowl using a sieve or fine strainer. Cover and refrigerate for several hours or overnight.
  • Transfer the mixture into an ice cream maker and freeze following the manufacturer's instructions. Once ready, transfer to a sealed container and freeze until firm. For optimal consistency, refrigerate if needed before serving.

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