Serious Eats: Recipes

Cook the Book: Gelato de Crema

[Flickr: heatheronhertravels]

Although at first bite gelato might seem richer than traditional ice cream, it actually contains less butterfat—it's made from mostly milk instead of cream. So how does it get that dense, rich texture? There's significantly less air whipped into it during the freezing process. According to The Ciao Bella Book of Gelato and Sorbetto, the extra fat in ice cream can mask the flavor of the ice cream, giving less fatty gelato the advantage when it comes to flavor clarity and intensity.

This Gelato de Crema acts as a base for many of the gelato recipes in The Ciao Bella Book of Gelato and Sorbetto, but frozen on its own, this is a wonderful introduction into the subtle differences between ice cream and gelato. Without the buttery richness of a base made entirely of cream, this custard allows the delicate flavors of milk, egg yolks, and sugar to come through. The sugar is kept to a minimum, giving the gelato a clean, austere sharp flavor with none of the cloying qualities of an overly sugared scoop of vanilla.

Win The Ciao Bella Book of Gelato and Sorbetto

As always with our Cook the Book feature, we have five (5) copies of The Ciao Bella Book of Gelato and Sorbetto to give away this week.

Printed from http://www.seriouseats.com/recipes/2010/08/gelato-de-crema-ciao-bella-recipe.html

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