Gelato di Crema Recipe
- 2 cups whole milk
- 6 egg yolks
- 1/3 to 1/2 cup sugar
- Pinch of sea salt
- In a saucepan, mix all the ingredients. 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). Do not boil. Chill custard completely. Freeze in ice-cream machine according to manufacturer's instructions. Transfer gelato to a container and place in freezer for 30 minutes to ripen and achieve the correct consistency. If gelato overfreezes, thaw slightly before serving.
- Gelato will keep in the freezer for one week.
