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Custard Gelato Ice Creams


Custard Gelato Ice Creams

  • 2 1/4 cups whole milk
  • Pinch of salt
  • 2/3 cup sugar
  • 6 egg yolks
  • 2/3 cup heavy cream


  1. In saucepan, combine milk and salt and heat over medium heat until bubbles forms around.
  2. In the food processor, blend the sugar, egg yolks together until it gets thicken and smooth.
  3. In the ice cream maker, add hot milk. Return the mixture into saucepan and cook over medium heat.
  4. Stir constantly with wooden spoon for 6 to 8 minutes until mixture thickens and coats at the back of the spoon.
  5. Remove the pan from heat and set the bowl in ice water. Stir for 2 minutes and allow the mixture to cool.
  6. Refrigerate for 2 hours until chilled thoroughly. In a bowl, beat the cream until soft peaks form and fold the whipped cream into custard mixture.
  7. Transfer the mixture into ice cream maker and freeze the mixture.