Tuesday, June 4, 2019

Italian “Crema” Ice Cream (Gelato alla Crema) - To Die For!

I don’t really watch a lot of television, but one series I’m hooked on is Killing Eve. If you haven’t seen it, I won’t spoil anything, but I can safely tell you that it’s not a cooking show. Despite that, a recent episode set in Rome inspired this Italian “crema” ice cream video, which isn’t exceptionally delicious because of what’s in it, but rather what isn’t.

Gelato alla crema is the answer to the question, “What would vanilla ice cream taste like without any vanilla?” Without any other flavors to get in the way, all you taste is the sweet goodness of milk, and cream, which I think is a revelation. Most gelato alla crema recipes say you can add an optional spoon of vanilla, but I’m not making that same offer, and really think you should keep this pure “crema.”

If you don’t have an ice cream maker, you can still produce a decent version using one of the many alternative methods, or “hacks” as the kids call them, available online. If you do a web search you’ll see lots of different approaches, most involving ice, salt, and a few plastic freezer bags. Here’s one that outlines that process from Instructables; but my favorite is probably the ice cube tray method from Serious Eats, which is covered in this post. But regardless of how you make it, I really hope you give this less-is-more, Italian crema ice cream a try soon. Enjoy!


Ingredients for about 3 1/2 cups of Italian Crema Ice Cream:
2 cups whole milk
2/3 cup plus 1 tablespoon white sugar
5 egg yolks
1/8 teaspoon kosher salt
1 cup heavy cream
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13 comments:

Unknown said...

Can you send a link of the ice cream machine

Vinod said...

Hello Chef, love your recipes and videos.
Is there any substitute for Egg yolks here?

BK Nicholas said...

As a different twist, try a drizzle of some high quality balsamic vinegar!! Really good!

eileenfb said...

Thank you Chef John, I was wanting an ice cream recipe for my new ice cream maker - which doesn’t need flour. I will try this soon.

akaase said...

Pour a shot or two of freshly pulled espresso and you have an Affogato, which is a simple, yet divine, Italian dessert. This would be the perfect ice cream for it, too, with its very neutral flavor.

Jeanette said...

OOOOOH BOY!!!!! This looks great. (Your mother-in-law taught me how to cook ribs and both your in-laws use to have the best recommendations for ribs (in Sac)). These will definitely be on the menu of my next bbq.

Unknown said...

Hi Chef John, great recipe, I'm looking forward to trying it. I'm curious, what ice cream maker did you use in your video? Thanks.

Angela said...

Definitely trying this one! Looks yummy. Will be sure to have this well in advance of any bloodwork.

Troy A Murphy said...

it tuned into scrambled eggs during the filtration process. why?

Betsy said...

I love eating it with saltine crackers.

ptw1953 said...

Hello to you chef John,

Is it possible that you could add grammes and millilitres to your recipe inredients? I'm sure that a good many europeans would be grateful...

Belinda Everman said...

Troy a Murphy, you cooked the mixture too hot and too quickly. The eggs coagulated from the heat.

Unknown said...

Looks like Cuisinart icecream maker......Cuisinart ICE-30BCA Ice Cream Maker, Silver https://www.amazon.com.au/dp/B077JVP3HZ/ref=cm_sw_r_cp_apa_i_pTnbDbZQY07NW