Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
12 hrs 20 mins
total:
12 hrs 40 mins
Servings:
7
Yield:
3 1/2 cups
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.

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  • Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.

  • Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.

Nutrition Facts

277 calories; protein 4.8g; carbohydrates 25.4g; fat 18g; cholesterol 199.9mg; sodium 80.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
06/27/2019
Great recipe Read More

Most helpful critical review

Rating: 1 stars
10/04/2019
I usually have no problems with Chef John recipes, but this did not work out at all. The eggs cooked almost completely although I followed instructions--perhaps the heat (medium) was too high. Most other Gelato recipes have the eggs tempered (slowly added) into the warm milk & cream rather than starting out with the eggs heating up with the milk and that has worked for me beautifully. I will revert back to that process. I made a double batch and had to throw it out. :-((. Read More
(3)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/03/2019
I usually have no problems with Chef John recipes, but this did not work out at all. The eggs cooked almost completely although I followed instructions--perhaps the heat (medium) was too high. Most other Gelato recipes have the eggs tempered (slowly added) into the warm milk & cream rather than starting out with the eggs heating up with the milk and that has worked for me beautifully. I will revert back to that process. I made a double batch and had to throw it out. :-((. Read More
(3)
Rating: 5 stars
07/15/2020
Best ice cream recipe I’ve found!! Made it many times now. Freezes nice with wonderful “scoop ability”. I have also had fun with a few tweaks. I used brown sugar to deepen the color and give it a bit of a caramel flavor. Then I added Heath Toffee baking bits. Nummm! I also made a batch with mint extract and added little Andes mint baking bits. Just be sure to continue to stir while cooking the mixture. I have had no problems. Oh, one more thing, I just use all Half and Half because that’s all I have In my refrigerator( and it makes things simpler). Read More
(1)
Rating: 5 stars
01/11/2021
Love it, the best Italian ice cream I ever had. Definitely will make again. Be patient, came out perfect!! Read More
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Rating: 5 stars
06/27/2019
Great recipe Read More