Gelato di Crema

Egg Custard Gelato

Gelato di crema

Essentials of Classic Italian Cooking by Marcella Hazan

6 egg yolks
¾ cup granulated sugar
2 cups milk
Peel of ½ orange, no pith
1 tablespoon Grand Marnier or other orange liqueur
*Ice Cream Maker

1. Beat egg yolks and sugar until pale yellow with soft ribbons.

2. Combine the milk and orange peel in a pan over medium heat, simmering for just a couple of minutes, do not allow to come to a boil.

3. Add the hot milk to the beaten yolks, through a fine strainer.  Be careful to add the hot milk slowly so as not to cook the eggs and curdle the mixture. If using a stand mixer, you can use the pouring shield to add the milk while the mixer is running and mix it all at once. Otherwise, add a bit at a time and mix between additions.

4. Add the orange liqueur.

5. Transfer back to your saucepan, turn heat to medium and cook for two minutes, stirring constantly.