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Crema gelato
Makes 1kg Desserts and puddings
Ingredients
- 600g whole milk, plus a little extra if needed
- peel 1 lemon
- peel 1⁄2 grapefruit
- peel 1⁄2 bergamot (or an extra 1⁄2 lemon)
- 5g Earl Grey tea
- 100g double cream
- 8 egg yolks
- 180g caster sugar
- 2g white carob powder (optional)
Method
The day before, heat the milk in a pan over a low heat untilit reaches 70C on a cook’s thermometer. Take off the heat and add the citrus peels and tea. Stir well and leave to infuse for 10-12 minutes. Strain through a sieve lined with muslin. Weigh the infused milk to check you have 500g. If not, top up with extra milk and stir together well. Pour it into a medium pan and add the cream, then gently warm through over a low heat.
Fill a large bowl with water and ice, then set aside.
In a small bowl, mix the egg yolks with the sugar, carob powder, if using, and a pinch of salt. Slowly pour this mixture into the pan of hot milk and cream and mix well with a whisk. Continue to cook over a low heat, stirring continuously, until the mixture reaches 82C.
Take the pan off the heat and blend with a stick blender for a few seconds, then pour into a container with a lid. Cool quickly in the ice bath. When cold, transfer to the fridge to chill for at least 12 hours or, preferably, overnight.
The next day, blend again for a few seconds, then put in an ice cream maker and churn according to the manufacturer’s instructions. Transfer to the freezer to set for 2 hours before serving with a pinch of salt.
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