Gelato alla Crema Fiorentina

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 17g (10g saturated)
• Carbohydrates: 28g (26g sugars)
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk and cream over medium heat. Heat until it reaches a gentle simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.
4. 4.
   Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove the saucepan from heat and stir in the vanilla extract.
6. 6.
   Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
7. 7.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. 8.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. 9.
   Transfer the churned gelato to a lidded container and freeze for an additional 2-4 hours, or until firm.
10. 10.
    Serve the Gelato alla Crema Fiorentina in bowls or cones, and enjoy the creamy goodness of this Italian delight.

Treat your ingredients with care...

• Egg yolks — Make sure to whisk the egg yolks and sugar until well combined to ensure a smooth custard base.

Tips & Tricks

• For a more intense vanilla flavor, you can use a vanilla bean instead of vanilla extract. Simply split the bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk and cream mixture while heating.
• To prevent ice crystals from forming, make sure the gelato mixture is well chilled before churning.
• For a fun twist, you can add mix-ins such as chocolate chips, crushed cookies, or chopped nuts during the last few minutes of churning.

Serving advice

Serve the Gelato alla Crema Fiorentina in small bowls or cones. For an extra touch, garnish with a sprinkle of cocoa powder or a drizzle of chocolate sauce.

Presentation advice

To elevate the presentation, consider serving the gelato in elegant glass bowls or dessert glasses. You can also add a fresh mint leaf or a wafer cookie as a decorative element.