Gelato · Classics & Dairy · Nº 03
Crema all'Uovo
Egg custard gelato
Crema all'uovo is the custard of the gelato world: yolk-rich, golden, with a long and silky finish. We take the yolk to six percent of the batch, where its depth shows but never turns eggy.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sucrose, glucose, dextrose and stabilizer together until evenly blended.
Combine the milk, cream and egg yolks in a pan and warm to 113–122 °F (45–50 °C), whisking so the yolks disperse fully. Rain in the dry mix while stirring, heat to 185 °F (85 °C), then stir 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
