Cream (milk / eggs)

Traditional Egg Custard Gelato (Crema)

Name: Traditional Egg Custard Gelato (Crema)
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 1001 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 565g Whole milk; 120g Heavy cream 35%; 100g Egg yolk; 30g Skimmed milk powder; 105g Sucrose; 45g Dextrose monohydrate; 32g Invert sugar; 4g Locust bean gum

Authentic Italian egg custard gelato recipe made with fresh yolks, scientifically balanced for maximum creaminess and effortless scooping at -18 °C.

Miscela: 1001 g

Resa: ≈ 1,3 L (8–10 porzioni)

Maturazione: 8 h a 4 °C

Mantecatura: 30 min

Apri e personalizza nel Calcolatore

Ingredienti e Dosaggi 1001 g

Ingrediente	Grammi	%
Whole milk	565	56,4%
Heavy cream 35%	120	12,0%
Egg yolk	100	10,0%
Skimmed milk powder	30	3,0%
Sucrose	105	10,5%
Dextrose monohydrate	45	4,5%
Invert sugar	32	3,2%
Locust bean gum	4	0,4%
Totale miscela	1001	100%

Parametri e Bilanciamento

Total water

62,2% target 57–63%

metric_sugars

21,8% target 18–24%

metric_fats

9,4% target 8–14%

Total solids

37,8% target 37–43%

POD · dolcezza percepita

PAC · morbidezza a −18 °C

Procedure · egg custard base, hot process

Step 1

In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum.

Step 2

In a separate bowl, lightly whisk the fresh egg yolks.

Step 3

Gently heat whole milk in a saucepan to 35-40 °C (95-104 °F), then rain in the dry powders while whisking continuously.

Step 4

Whisk in the egg yolks and cook over medium heat to 82-85 °C (180-185 °F), maintaining the temperature for 2 minutes to pasteurize the yolks and activate the stabilizer.

Step 5

Remove from heat, pour in the cold heavy cream, and homogenize with an immersion blender for 2 minutes.

Step 6

Chill rapidly below 4 °C (39 °F) over an ice bath, then age in the refrigerator for 6 to 12 hours.

Step 7

Blend briefly and churn in your ice cream maker for 25-35 minutes until rich, thick, and velvety.

I Segreti del Maestro Gelatiere

Scelta delle Materie Prime

Per ottenere un gusto autentico e rotondo, utilizza sempre ingredienti di prima qualità: latte fresco intero di alta qualità, panna fresca e paste pure al 100% senza zuccheri né oli vegetali aggiunti.

Conservazione e Degustazione a −18 °C

Grazie al bilanciamento con destrosio (PAC elevato), questo gelato mantiene un'ottima spatolabilità anche nel congelatore casalingo. Per una consistenza ottimale, estrailo dal freezer 5–8 minuti prima di servirlo.