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Gelato
This is a great simple starter recipe for gelato. In Italy, they call this particular flavor "crema." I make it plain or use it as a base for other flavors (nutella, cinnamon, strawberry, so far). The trick is to temper your eggs carefully and to make sure that you don't overcook the custard mixture so that it curdles. You can still strain it but the finished frozen product is icy rather than smooth (learned that lesson the hard way). Try it, you won't be disappointed!
14 users found this review helpful
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Reviewed On:
Aug. 3, 2009
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