GELATO ALLA CREMA | fresco e cremoso

In a bowl, whisk together the egg yolks and sugar until well combined.

In a saucepan, heat the fresh cream and whole milk over medium heat until warm.

Add the vanilla bean to the milk mixture and bring to a gentle simmer.

Remove the vanilla bean and slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring until it thickens slightly.

Chill the mixture in the refrigerator until completely cool.

Churn the mixture in an ice cream maker according to the manufacturer's instructions.

Equipment Needed

Spice Level:

Allergens