📝 About This Recipe
Experience the soul of Florence with this silky, egg-based 'Crema' gelato, the gold standard of Italian artisanal frozen desserts. Unlike American ice cream, this gelato is characterized by a lower butterfat content and a slow-churn process that creates a dense, velvety texture that melts luxuriously on the tongue. Infused with aromatic Tahitian vanilla and a hint of bright lemon zest, it represents the pinnacle of Italian 'Dolci' craftsmanship.
🥗 Ingredients
The Dairy Base
- 500 ml Whole Milk (Preferably grass-fed for richness)
- 125 ml Heavy Cream (Minimum 35% fat content)
- 30 grams Skim Milk Powder (Adds protein for a smoother structure)
Sweeteners and Stabilizers
- 150 grams Granulated Sugar (Superfine sugar works best)
- 20 grams Dextrose (Reduces freezing point for better scoopability)
- 3 grams Carob Bean Gum (Optional natural stabilizer for professional texture)
The Aromatics
- 5 large Egg Yolks (Pasture-raised for a deep golden color)
- 1 piece Vanilla Bean (Split and seeds scraped)
- 2 strips Lemon Zest (Peeled in wide strips, avoid the white pith)
- 1 pinch Sea Salt (To balance the sweetness)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, and the lemon zest strips. Heat over medium-low heat until it reaches a gentle simmer (about 80°C/176°F).
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2
While the milk heats, whisk together the egg yolks, granulated sugar, dextrose, and milk powder in a heat-proof bowl until the mixture becomes pale and slightly thickened.
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3
Once the milk is simmering, remove the lemon zest strips and whisk in the vanilla bean seeds and the empty pod.
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4
Temper the eggs by slowly drizzling one ladle of the hot milk into the egg mixture while whisking constantly to prevent curdling.
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5
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
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6
Cook the custard over low heat, stirring constantly with a silicone spatula, until it reaches 82-85°C (180-185°F). The mixture should be thick enough to coat the back of a spoon.
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7
Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath to stop the cooking process.
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8
Whisk in the pinch of sea salt and the carob bean gum (if using) until fully dissolved and smooth.
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9
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, though overnight is ideal for flavor maturation.
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10
Remove the vanilla pod and pour the chilled base into your gelato maker. Churn according to the manufacturer's instructions, usually 20-30 minutes, until it reaches a soft-serve consistency.
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11
Transfer the gelato to a chilled container and place it in the freezer for 1-2 hours to 'ripen' and firm up slightly before serving.
💡 Chef's Tips
Use the freshest eggs possible as they provide the primary emulsification and color. Don't skip the aging process; 12 hours in the fridge allows the proteins to hydrate, resulting in a much smoother finish. If you don't have dextrose, you can use light corn syrup, though the flavor profile will shift slightly. Ensure your gelato machine bowl is frozen for at least 24 hours if it is the canister type. Avoid over-churning; gelato should have less air (overrun) than ice cream for that signature dense texture.
🍽️ Serving Suggestions
Serve with a warm shot of espresso poured over a scoop for a classic Affogato. Pair with fresh wild berries and a drizzle of aged balsamic vinegar from Modena. Accompany with a crisp 'Lingue di Gatto' (cat's tongue) butter cookie. Enjoy alongside a glass of chilled Vin Santo or Moscato d'Asti. Top with a sprinkle of crushed Sicilian pistachios for added crunch.