Gelato di Crema - Vanilla Cream Base for Gelato
- 5 large egg yolks
- 3/4 cup sugar
- 2 1/4 cups (18 ounces) whole milk
- 1 cup heavy cream
- 1 vanilla bean
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.
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.
Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
Recipe courtesy of Raymond D' Ottavio at Aunt Lena's Creamery in Chandler, AZ.