Name: Gelato di Crema
Yield: Makes about 3 cups
Ingredients: 2 cups whole milk; 6 egg yolks; 1/3 to 1/2 cup sugar; Pinch of sea salt

Recipe information

Ingredients

2 cups whole milk

6 egg yolks

1/3 to 1/2 cup sugar

Pinch of sea salt

Step 1
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.
Step 2
Gelato will keep in the freezer for one week.

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