Cream Ice Cream
Classic Italian custard gelato made with whole milk, egg yolks, sugar and real vanilla, churned until smooth and creamy.
This traditional gelato alla crema uses a simple cooked custard base. Careful temperature control keeps the yolks smooth, while thorough chilling before churning creates a dense, velvety texture.
Instructions
- 1
Pour the milk into a saucepan, add the sugar and stir. Add the egg yolks and whisk until evenly combined.
- 2
Split the vanilla bean, scrape out the seeds and add both seeds and pod. Heat over low to medium heat, stirring constantly, to exactly 85°C (185°F). Remove from the heat and discard the pod.
- 3
Set the saucepan in a large bowl of ice water and continue stirring until the custard is cold.
- 4
Refrigerate the custard for at least 2 hours. Place it briefly in the freezer until very cold but still liquid, then churn in an ice cream maker until thick and creamy.
2 hr
- 5
Transfer the gelato to a freezer-safe airtight container and freeze for at least 3–4 hours, preferably overnight, before serving.
3 hr
Ago's Notes
- Do not heat the custard above 85°C (185°F), or the yolks may coagulate.
- Stir continuously while heating and cooling so the custard stays smooth.
- Store airtight in the freezer for up to 1 week. Let the gelato soften briefly at room temperature before scooping.
Serve after the gelato has firmed for at least 3 hours, when it is creamy but holds a clean scoop.
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