Gelato Di Crema (Double Recipe)
2 cups whole milk
2 cups regular cream
1 cup *superfine sugar (divided)
8 egg yolks
*If you don't have superfine sugar, you can run regular sugar through a food processor, it works great!
In a saucepan over medium heat, stir the milk, cream and 1/2 cup sugar until the sugar is just dissolved. Remove from heat.
In your mixer with the whisk attachment (you can use beaters as well), whip the remaining 1/2 cup sugar and 8 egg yolks until the batter is very thick and pale. You'll know it's done when you see soft ribbons of the mixture falling off the attachment/beaters when removed.
Slowly add the cool to warm (not hot) milk/cream mixture into the egg/sugar mixture until combined.
Return the whole lot to the saucepan and bring to to 185°F on your thermometer. (Don't boil!)
Pour the mixture through a sieve (just in case there were any niggly bits still hanging on to your yolks from when you started) into a bowl, place the bowl into an ice bath to stop cooking and begin cooling. You can continue to cool in the ice bath until you are ready to run it through your ice cream maker, or you can put the cooled mixture into some airtight containers for a day or two until you are ready to process it. This is the route I like to take! I'm big on make-ahead. ❈
Process with your ice cream maker following manufacturers directions.
Serve immediately if you like "soft serve" or put in containers in the freezer for 30-45 minutes for a little firmer texture. If it gets too firm for you just let it sit out for a few minutes and it will come back around, although it shouldn't ever get too hard.
Fills two Zip-loc screw top quart containers a little more than ¾ of the way full.
Serve in chilled bowls.
Note ~ this was super with some shaved bittersweet chocolate on top!