Italian Crema Ice Cream (Gelato alla Crema) – Food Wishes

By | January 15, 2020

hello this is chef john from food wishes
comm with italian crema ice cream that’s right one minute I’m watching Killiney
in the next minute I’m trying to make gelato a la crema in fact I almost
called this video crema ice cream from killing Eve except then I remembered
that’s one of my good friends on YouTube thing but anyway all that aside this
might be the best vanilla ice cream I’ve ever had which is kind of ironic since
there’s actually no vanilla in it as you’re about to see so with that let’s
go hang get started with our base which will begin with some whole milk alright
not skim milk not low-fat and then to that we will add a little touch of white
sugar followed by five large egg yolks alright four is not enough and six is
too many so we’ll go ahead and add five and give it a whisk and then once we
feel like that’s been thoroughly and thoughtfully mixed together we’ll head
to the stove where we’re gonna place this over medium heat and cook it
stirring with a spatula pretty much constantly until it gets hot and steamy
and thickens slightly and when I say slightly I mean it alright this is not
going to turn into some kind of thick custard it’s basically just gonna go
from something that sort of looks and feels like milk to something that looks
and feels more like heavy cream and as this gets close you’re definitely gonna
see some steam and I can never be exactly sure how long this is gonna take
you but I’ll guess it’s somewhere around ten minutes but do not go by time go by
feel and appearance and when it gets all hot and steamy and slightly thick like
this you’re done and sometimes its thickness is referred to as being able
to coat the back of a spoon which I show you but everything slips off this
silicone spatula so it’s kind of hard to see but anyway what we’ll do once we
think that’s cooked long enough is turn off the heat and immediately pour in the
last ingredient our heavy cream which is going to stop this from cooking any
further and then once that’s in we’ll remove this from the stove and
immediately pass it through a fine mesh strainer because even if we did
everything perfectly which we did there’s gonna be little particles of
white that were kind of stuck to the yolk that are gonna coagulate and harden
up and you can see those in the bottom of the strainer
and that really does not look like something you want an ice cream so we’ll
go ahead and strain that and that’s it all we need to do is let this cool down
to room temp before we wrap it up and pop it in the fridge to chill completely
oh and it was right about here when I remembered I’d forgotten to throw in a
pinch of salt which might seem minor but it’s not it’s major all right that
little pinch is gonna make everything taste better and believe it or not a
little sweeter so I went ahead and stirred that in and then like I said we
will let this cool down to room temp and pop it in the fridge overnight and I
know you want to make it now but you really shouldn’t I mean as long as you
chill it a few hours in its cold it will still work in the machine but I think
the taste and texture are both gonna be better if you give it about 8 to 12
hours in the fridge so you’ll have to decide I mean you are after all the
villanelle of making vanilla less ice cream well but personally I do highly
recommend it goes in the fridge overnight so that’s what I did and the
next day I pulled it out and carefully poured that into my ice cream maker and
as I mentioned in every ice cream video if you don’t have one of these type of
machines you can still make this and I’ll tell you how in the blog post there
are actually quite a few effective alternative methods but having said that
these type of ice cream makers are relatively inexpensive and actually do a
very good job and what happens with these is you keep that bowl in the
freezer and as it spins that ice cream base freezes to the surface which is
then scraped off and mixed back into the mixture and as this runs it will get
colder and thicker and creamier oh and if it’s a really hot day I always feel
like putting a towel over this kind of insulates it and maybe helps it freeze a
little better who knows that might not have any effect but I do it anyway oh
and another thing I like to do is grab a spoon and give this a little sample when
it gets to what I call the milkshake stage well we had that will definitely
bring all the boys to the yard and even though the texture is not going to be
quite right yet you will get a little sneak preview on just how amazing this
flavor is so at this point I was very happy but anyway I’ll let that continue
churning until it was as thick as it was gonna get which for these machines is
basically gonna look like a soft-serve ice cream and in case you’re keeping
score at home that took me 20 minutes so we will go ahead and clean off the
dasher and then very quickly wrap this up and
pop it in the freezer until fully frozen and I generally just do it in this
canister but if you while you could transfer it into another container
although that can be risky because you’re probably gonna eat like half of
it as you transfer it in so I’m gonna go ahead and press some plastic on the top
and then use a plate for a lid since I lost the one that came with it and will
transfer that into the freezer until it’s properly frozen and firm at which
point we can go ahead and serve some up by priming the bottom of our dish or cup
with half a scoop and then topping that with the full money scoop oh yeah that
is a nice looking scoop if I do say so myself
although if you’re gonna take pictures make sure you freeze the glass so it
looks all nice and frosty and the ice cream won’t melt as quick
but anyway it’s fine this is not gonna be around long so I grabbed a spoon and
dug in and as far as the texture goes this was absolutely perfect
all right beautifully dense and creamy with absolutely no crystallization and
by the way in Italy this is a gelato not an ice cream because they use a machine
that introduces less air into the product so that it’s even denser but
this was actually very close and as far as the taste goes I really do think
you’re gonna be blown away all right for many of you this will be the first true
ice cream you’ve ever eaten since in the absence of flavorings like vanilla what
you’re tasting here is just pure milk and sweet cream with nothing else
getting in the way which is why my favorite would eat this stuff is as is
totally plain just me a spoon and my crema of course having said that I can’t
end the video without showing you a couple toppings but nobody really needs
to see the normal ones so let me show you a couple abnormal ones the first
would be some freshly ground espresso coffee beans which might seem strange
but if you like coffee or coffee ice cream this really is an amazing
combination and while you think it might be gritty the texture is actually
surprisingly Pleasant and if I had to pick a way to eat this besides plain
this would be it just absolutely fantastic plus you get a little buzz so
that might be my favorite topping next up I’m going to show you Michelle’s
favorite which believe it or not is olive oil and sea salt no we’re not
kidding we will drizzle on a little bit of
extra-virgin olive oil and then sprinkle over a pinch a nice flaky sea salt and
I’m not exactly sure why this works so amazingly well but it does write the
contrast between that sweet creamy ice cream and that fatty slightly bitter oil
with those little crunchy pops of salts really is one of the most unique frozen
dessert experiences of all time so if you’re feeling a little adventurous
please give that a try Bob regardless of whether you eat this
crema plain or top it with something strange it will still be as villanelle
might say to die for which is why I really do hope you give this a try soon
so head over to food wishes calm for all the ingredient amounts of mournful as
usual and as always enjoy you you

100 thoughts on “Italian Crema Ice Cream (Gelato alla Crema) – Food Wishes

  1. Ms Brightside Post author

    You should try vanilla ice cream with pumpkin seed oil 😍

  2. Brenda Simmons Post author

    OmG, I could come thru the screen!!!!

  3. dirtnbloodnotherkids Post author

    I just realised that I've been watching this guy since I was in high school, almost 13 years ago. I learned how to cook from watching and making chef John recipes..

  4. Gary Beason Post author

    Great recipes but the singsong delivery is too much.

  5. Vicky Post author

    Milkshake…..bring boys to the yard! Lol!!!!!

  6. Daniel Smith Post author

    Chef John, I know this a dessert recipe but maybe in the near future you could do a recipe for liver and onions. My Mom used to make and I'm quite fond of the dish. Thanks.

  7. Dominic Mariano Post author

    As far as toppings go, this recipe is begging for some top shelf aged Modena balsamic vinegar. You know, the stuff that dreams are made of.

  8. HipHopCapital Post author

    Love your videos Chef! Thank you for posting them.

  9. le chat Post author

    I made this yrs ago, and I had no ice machine. I can say that it was an amazing base. I made chocolate ice cream with this and it really was "to die for".

  10. blackfear jays Post author

    I sampled my first batch of this to extinction during the milkshake phase
    Send help

  11. nickt Post author

    the reason that overnighting it in the fridge is important is because of a process called ostwald ripening

  12. be the change you wanna see in the world Post author

    I am excellent cook,single.I am tyring hard to get marry.I am serious

  13. CJS929 Post author

    Ah Chef John, always so concise and organized — you make the complicated so simple, Now how about a Tiramisu Gelato please?

  14. Amalgamous Proxy Post author

    Top it with a drizzle of GOOD balsamic vinegar.

  15. AkwardTickler Post author

    Would there be a downside to rapidly chilling the base? I have been rapidly cooling my bases by filling a large bowl with ice water and floating the base in a smaller bowl and whisking. This spins the smaller bowl and pushes the base to a to cover the bowl via centrifugal force. It can bring the temp down from 160-170F to 39-41F in about 10 minutes.

  16. N.B. Kristjansson Post author

    How about candied bacon or candied ginger? We are, after all, the Mary Poppins of our choice of "toppins"

  17. J Murphy Post author

    "All you're going to taste is milk and cream" – forgets the 2 pounds of sugar he dumped in.

  18. Connor Ensley Post author

    Ok, how about ground coffee, with a Pinch of Cayenne, a dusting of Cocoa powder, and then drizzling Chocolate syrup over it, but not Hershey's, or store bought syrup. I'm thinking the syrup recipe that Babish used in his orange mocha espresso video.

  19. Debra Manskey Post author

    I have a similar ice cream maker and some lovely old hens in my backyard that give me the best eggs for things like this. In truth, this has become my default base for different flavoured gelato. There is nothing lovelier than home made apricot or raspberry gelato!

  20. Neil Sanabria Post author

    Stopped watching at minute 1, his accent is annoying AF.

  21. Raul Vazquez Post author

    You are the Snoop of your Italian Scoop!

  22. MacheteDontTweet Post author

    Its 2am Chef John and I just put the custard in the fridge I had to make it twice because it looked like about 3 servings in the pot and I plan to have it every night this week. I might even try those weirdo toppings.

  23. Sofie Linnea Post author

    I ate a gelato in Rome with the name crema della nonna and I could never figure out what the taste was but this must be it! Thanks! 😀

  24. jackthejokeman Post author

    Sir you are the best foody on You tube!

  25. judy slen Post author

    to increase the amt of finished product, is it just a matter of adding a little more cream, perhaps an egg and a wee bit more sugar

  26. Billie Jean Post author I'm just gonna stop at the milk shake state.

  27. Mark Keith Post author

    I'd be inclined to stop during the milkshake stage and have a milkshake.

  28. Hister Post author

    "four is not enough and six is too many", is that a MFin' Monty Python joke? Subscribed!

  29. Sergio Kauffman Acosta Post author

    I never saw that coming! Olive oil… outstanding and very eager to try it! Greetings dear Chef.

  30. abc123 * Post author

    Use grass fed cow milk and egg…. D3and K2 cleans arteries and removes plaque. See Dr berg

  31. P. iranha Plante Post author

    Must have been a fun episode to film! You got to enjoy each and every one of those topping variations!

  32. Patti Jesinoski Post author

    Is there a substitute for pressing plastic on top? Could you use parchment paper?

  33. Bisht Saurabh Post author

    Chef I don't have that machine is there any other way to thik that cream

  34. BeeLowe Jenkins Post author

    I'm going to be real real with you man the recipes are all amazing but your voice and the delivery of your words makes me want to scratch my own eyes out but again I really enjoy your channel

  35. Tomas Fell Post author

    OMG! At last an american chef that leaves vanilla out! Horray!… and you can flavor it with saffron…

  36. NAT Post author


  37. Bessie Edna Rostron Post author

    OMG olive oil and salt on ice-cream?? YUCK!

  38. Jan Levine Post author

    Can this be made with all cream?(and sweetener for low carb)

  39. Monsieurr Claw Post author

    I have made this three times in the past 2 weeks, with various flavorings after the first "neutral" batch and it has come out great every time. Thank you for a new kitchen staple Chef John!

  40. firehawk 99 Post author

    I take it your good friend is "How to Drink"?

  41. Michael McDermott Post author

    Wondering why you would not add vanilla?

  42. Benjinater 066 Post author

    Ok so this is exactly the same as a french vanilla ice cream, but no vanilla. Why though? Add the vanilla

  43. Lily La Post author

    I grow up eating this ice cream not knowing the proper name. Thanks to you I’m making it today.👍😃

  44. Ѵαltrчх Ԍαmíng Post author

    You're one of those people who i wish was an immortal 😂 Your videos encourage me to try new things and your voice is very satisfying to hear 😄 thanks for everything ❤️

  45. Maria Callous Post author

    French vanilla custard ice cream without vanilla? huh

  46. henry park Post author

    Because the butterfat in this recipe is below 10%, it is a legit gelato. But my guess is this would get icy after a few days in a normal freezer due to the higher milk (ie water) content. I'm not saying it's not authentic or delicious, but you would probably need to eat it quickly to enjoy it at its best.

  47. Stephanie B M Post author

    Chef John, Can I make this with 2 parts cream and 1 part milk like the Frozen Custard recipe? Is it going to turn out good or too greasy? Also, which recipe do you recommend the most out of these 2 options?

  48. Nicholas Ward Post author

    “Get a spoonful and get a sample when it gets to the milkshake stage… Oooowh yea that’ll bring all the boys to the yard. -Chef John” what a great comment boss!

  49. T. Cobb’s Eats Post author

    Great Ice Cream! Thank you Chef John for sharing your expertise throughout your video tutorial, new fan here!

  50. Angel Pup Post author

    You are the watson, emma, of your frozen italian crema.

  51. Sicarius Peremo Post author

    Still can't understand, how this channel does not have way more subscribers?! Most entertaining, funny, cooking channel on YouTube, without a doubt! Close to 3 Million subs, keep it going 🙂

  52. qin du Post author

    Chef John: We’ll add a touch of sugar

    Proceeds to dump a pile in the middle

  53. Bolshoi Booze Post author

    @0:41 "Little touch of white sugar." 😂

  54. Diana Forsea Post author

    This is how I made ice cream years ago with different flavors but, compared to Ben & Jerry's, I am not impressed. How come their ice cream is so much richer, denser and better?

  55. JonBonesJones84 Post author

    Why not serve the ice cream as is straight from the maker? What's wrong with having as soft serve consistency?

  56. tastyfrzz1 Post author

    Would a Tonka bean steeped in the cooking process work?

  57. OxTail n Roti Post author

    I want to try this but with soursop added. Need to figure out how to incorporate that. Seems like it'd be amazing

    Soursop for those that dont know is a fruit from my home country in the caribbean. It's one of my favorite fruits!

  58. Benjamin Finger Post author

    Oooh, Babish reference? Shall the stars align? Crossover?

  59. deartotheheart Post author

    You're the creme a la creme of our hearts Chef John!

  60. Steve Coates Post author

    Im gonna try this. Please tell me if I can cut back to 3 eggs for a less yellow ice cream

  61. NiYda Post author

    Ingredients for about 3 1/2 cups of Italian Crema Ice Cream:

    2 cups whole milk

    2/3 cup plus 1 tablespoon white sugar

    5 egg yolks

    1/8 teaspoon kosher salt

    1 cup heavy cream

    Thank me later

  62. zaki zamani Post author

    You kill me 4:00 milkshake effect, that will bring all the boys to the yard..

  63. Kori Skene Post author

    When I was a kid I used to call this 'milk flavour' because I had no idea what to call it it and it was, and still is, my favourite flavour ice cream, except maybe besides hazelnut..

  64. andrea From Bologna, Italy Post author

    if you want to have a pornogastric experience, my suggestion is to sprinkle it with a couple of tablespoon of nocino, a fantastic liqueur of the Modena tradition obtained from the alcoholic infusion of unripe walnuts. It's unbelievable (not for kids, obviously, it's 40% alcohol).

  65. tripack Onetooth Post author

    Heuuuu… The italian word for cream is panna ! So wouldn't it be gelato alla panna ?

  66. Talus Xelen Post author

    I've heard of sesame oil being drizzled on vanilla ice cream while living in Japan. Olive oil on Gelato makes sense.

  67. Food Wishes Post author

    Check out the recipe:


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