Crema is the traditional egg-yolk gelato, scented here with vanilla and lemon zest.

Ingredients

• Milk: 265 g
• Sugar: 85 g
• Egg yolks: 50 g
• Vanilla pod: ½
• Zest of 1 lemon
• Salt to taste

Method

1. Bring the milk to the boil. The source method also mentions cream, but none is listed in the ingredients.
2. Mix the egg yolks and sugar, then stir into the boiled milk.
3. Add the salt, vanilla pod and lemon zest and cook for a few minutes, stirring constantly.
4. Cool in a bain-marie, then strain.
5. Freeze the mixture 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.