Gelato Di Crema
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
48
Sourness
48
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a saucepan, mix all the ingredients
2
Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture lightly thickened (a finger drawn across the back of a spoon should leave a path in the custard)
3
Do not boil
4
Chill custard completely
5
Freeze in ice-cream machine according to manufacturer's instructions
6
Transfer gelato to a container and place in freezer for 30 minutes to ripen and achieve the correct consistency
7
If gelato overfreezes, thaw slightly before serving
8
Gelato will keep in the freezer for one week
9
In a saucepan, mix all the ingredients
10
Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture lightly thickened (a finger drawn across the back of a spoon should leave a path in the custard)
11
Do not boil
12
Chill custard completely
13
Freeze in ice-cream machine according to manufacturer's instructions
14
Transfer gelato to a container and place in freezer for 30 minutes to ripen and achieve the correct consistency
15
If gelato overfreezes, thaw slightly before serving
16
Gelato will keep in the freezer for one week