---
title: "Balanced Italian Egg Custard Gelato Recipe | Perfect Gelato"
slug: "artisanal-egg-custard-gelato-recipe"
canonical_url: "https://www.perfectgelato.com/recipes/artisanal-egg-custard-gelato-recipe/"
markdown_url: "https://www.perfectgelato.com/recipes/artisanal-egg-custard-gelato-recipe.md"
language: "en"
locale: "en-US"
alternate_languages:
  en: "https://www.perfectgelato.com/recipes/artisanal-egg-custard-gelato-recipe.md"
  it: "https://www.perfectgelato.com/it/ricette/gelato-alla-crema-all-uovo-bilanciato.md"
  fr: "https://www.perfectgelato.com/fr/recettes/recette-glace-creme-aux-oeufs-artisanale.md"
  es: "https://www.perfectgelato.com/es/recetas/receta-helado-crema-al-huevo-artesanal.md"
  de: "https://www.perfectgelato.com/de/rezepte/rezept-crema-eigelb-gelato-selber-machen.md"
  pt: "https://www.perfectgelato.com/pt/receitas/receita-gelato-creme-de-ovos-artesanal.md"
  ko: "https://www.perfectgelato.com/ko/recipes/artisanal-egg-custard-gelato-recipe.md"
  ja: "https://www.perfectgelato.com/ja/recipes/artisanal-egg-custard-gelato-recipe.md"
page_type: "Recipe"
category: "gelato_base_crema"
author: "TheRomanScoop"
publisher: "Perfect Gelato"
date_published: "2026-08-30"
date_modified: "2026-08-30"
description: "Master authentic Italian Crema custard gelato at home. Exact gram weights, PAC/POD balancing, and hot-process egg pasteurization steps."
summary_tldr: "Traditional Egg Custard Gelato (Crema): Cream (milk / eggs) bilanciato per gelatiera domestica a -18 °C. Miscela da 1000 g (≈ 1,3 L), 9.4% grassi, 21.8% zuccheri, PAC 28, POD 17."
entities:
  - "Traditional Egg Custard Gelato (Crema)"
  - "Cream (milk / eggs)"
  - "Gelato artigianale"
  - "Bilanciamento gelato"
  - "PAC (Potere Anticongelante)"
  - "POD (Potere Dolcificante)"
  - "Whole milk"
  - "Heavy cream 35%"
  - "Egg yolk"
  - "Skimmed milk powder"
tools:
  calculator_url: "https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=crema"
---
# Traditional Egg Custard Gelato (Crema)

> **Recipe**: In Italy, pastry cream is the ultimate litmus test for every aspiring pastry chef. Custard gelato is the heart of Italian tradition: a rich, golden, and velvety egg-based recipe. Perhaps the finest flavor of all.

## 1. Ingredients & Dosing (1000 g / ≈ 1,3 L)

| Ingredient | Grams (g) | % |
| --- | --- | --- |
| Whole milk | 564 | 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% |
| Total mixture | 1000 | 100% |

## 2. Parameters & Balancing

| Parametro / Metric | Valore Calcolato | Range Target Ottimale | Stato |
| --- | --- | --- | --- |
| Total water | 62,2% | 57–63% | OK |
| Total sugar | 21,8% | 18–24% | OK |
| Total fat | 9,4% | 8–14% | OK |
| Total solids | 37,8% | 37–43% | OK |
| POD (Potere Dolcificante) | 17 | 16–21 | OK |
| PAC (Potere Anticongelante) | 28 | 27–32 | OK |

## 3. Valori Nutrizionali Indicativi (per 100 g)

- **Calorie / Energy**: 190 kcal
- **Grassi / Fat**: 9.4 g (di cui saturi: 6.1 g)
- **Carboidrati / Carbohydrates**: 21.8 g (di cui zuccheri: 21.8 g)
- **Proteine / Protein**: 4.7 g
- **Sale / Sodium**: 45 mg

## 4. Procedure · egg custard base, hot process

- **Maturation:**: hrs at 4 °C
- **Churning:**: 30 min

### 01. Step 1

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

### 02. Step 2

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

### 03. Step 3

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

### 04. 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.

### 05. Step 5

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

### 06. Step 6

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

### 07. Step 7

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

## 5. Secrets of TheRomanScoop

### Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

### Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.

## 6. Risorse e Strumenti Correlati

- [Open & customize in Calculator](https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=crema)
- [The basics](https://www.perfectgelato.com/basic-rules/)
- [Recipes](https://www.perfectgelato.com/recipes/)

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*Fonte: Perfect Gelato (https://www.perfectgelato.com) - Autore: TheRomanScoop. Formula artigianale scientificamente bilanciata.*