My husband’s favorite gelato flavor is this one. It has an old flavor reminiscent of egg custard. It goes well with fruit or maybe some pie.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Chill Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 4 |
Ingredients
- 2 cups whole milk
- ⅞ cup heavy whipping cream
- 5 large egg yolks
- ¾ cup sugar
- 1 (3 inch) vanilla bean, split and scraped
- 2 teaspoons chestnut flour (Optional)
Instructions
- Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
- Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
- Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour mixture into an ice cream maker, and freeze according to manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.
- The chestnut flour aids in thickening – it is “a piacere”, meaning “if you like” in Italian, an optional ingredient.
- The original recipe is in metric. If you have a scale, measure out 500 ml milk, 200 ml heavy cream, 150 g sugar, and 5 g chestnut flour.