Gelato di Crema - Vanilla Cream Base for Gelato

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Modified the technique a little: cooked the milk/ cream/ vanilla bean 20 minutes sous vide at 180 F, removed the vanilla bean pieces, tempered the egg yolk, strained, back in the water bath at 180 F for 20 minutes, chilled, then frozen with liquid nitrogen in a KitchenAid mixer on low. After tasting this my wife won't purchase any more ice cream, so I probably should have gone with a larger Dewar flask for the liquid nitrogen.

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I thought it was a little too egg-y for my taste. I'll make it again using fewer egg yolks and see if it tastes better. Love the vanilla bean flavor. Easy to make.

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Great recipe! Unfortunately the business featured on the episode has closed.

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I've used this recipe many times it's perfect. I've used different variations and they've all come out wonderfully. I think my favorite is the chocolate but I doubled the chocolate. I've also tried blueberry, pistachio, rum/pecan, banana, peanut butter, strawberry and of course plain vanilla. Thank You!

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This got rave reviews at my dinner party, along with Ina's chocolate recipe. I found this easy to make, it was smooth and creamy. I made 2 batches, and to the second, I added 1 TBSP vanilla vodka, since alcohol prevents ice crystals forming. It only made a minor difference. Both were very creamy and had great vanilla flavor. Better than any vanilla ice cream in the store! To the "banana" reviewer, don't bash a recipe you botched up on your own! I would have mashed the bananas, and creamed them with the egg yolks, then added to the custard mix, strained through a mesh sieve, and add 2 TBSP banana liquor, like 99bananas. Too bad a great recipe has to get poor reviews as a result of poor skill/knowledge. Thanks foodnetwork, I had trouble locating a vanilla gelato recipe elsewhere!

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But to this recipe, I had taken two large bananas (2 lbs, and sliced this to small pieces. Then I added it to the milk, heavy cream, and vanilla mixture and heat the entire caboodle.

When cool, I had tried to pulverize the above using a blender, but my sister fail to tell me she broke the top and I had place a piece of foil, but it was a mess.

Then to the above, I added it to the custard base along with 1/2 cup of Torani's creama banana syrup, and stirred stirred, until 175 degrees was reached. Finally, I sieved the pieces of bananas out - it looked gross and tasted gross. However, I had a beautiful custard.

I refridgerated the custard base, and place the freezer compartmet of the ice cream (cusinart into the freezer.

Today, I placed the custard into the ice cream maker. The end result, a grainy and NOT SO SMOOTH gelato. Taste like a banana, but it make my lips pucker.

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For some reason this gelato seemed easier to make than others and even with the addition of cream and with the absence of the egg yolks, it was light but fulfilling. I'll probably use a little less sugar next time, but it wasn't too sweet as it is - i used turbinado sugar and a teaspoon of vanilla extract instead of the bean. i used it as the filling for this Pizzelle Ice Cream Sandwich: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizzelle-ice-cream-sandwiches-recipe/index.html - this is now my go-to gelato/ice cream recipe!