Crema Antica Gelato with Sorrento Lemons for Freeze&Go

Crema antica is a rich, old-style custard gelato. Sorrento lemon zest adds a bright, aromatic lift.

Ingredients

• Milk: 230 g
• Cream: 50 g
• Egg yolks: 35 g
• Sugar: 65 g
• Acacia honey: 10 g
• Zest of 2 Sorrento lemons

Method

1. Bring the milk and cream to the boil.
2. Blend the egg yolks, sugar and honey, then stir them into the hot milk and cream.
3. Add 5 g of the lemon zest and cook for a few minutes, stirring all the time.
4. Leave the mixture to rest for a few hours, then add the remaining zest.
5. Freeze the mix in the Freeze&Go.

Bring it to your business in New Zealand

Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. To go further with gelato bases and flavourings, see Rubicone and our ingredients range.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.