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
HAZELNUT GELATO
A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago.
Provided by Katie Poppy
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
- Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
- Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
- Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 30.3 g, Cholesterol 149.3 mg, Fat 19.7 g, Protein 5 g, SaturatedFat 9.3 g, Sodium 55 mg, Sugar 28 g
GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; 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 the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the 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.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 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.
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
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