Gelato di crema
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Gelato di crema is sometimes described as "vanilla gelato without vanilla" and in this Italian classic, it is the custard itself that stands in the flavour focus! This recipe, with its pleasant touch of orange, comes courtesy of the late great Italian cooking icon Marcella Hazan.
Ingredients
  • 6 egg yolks
  • 170 ml (about 0.7 cup) sugar
  • 500 ml (about 2.1 cup) milk
  • peel of ½ orange (no white parts!)
  • 1 tablespoon Grand Marnier liqueur [OR if you don't want to add alcohol, add some more orange peel instead. While not exactly the same, the orange touch will still be largely similar]
Instructions
  1. Combine egg and sugar, beat/whisk well.
  2. Put the egg-sugar mix, the milk and the orange peel in sauce pan: while whisking, bring to an almost boil (or, to be specific, to the so-called Nappe-stage: about 82-84º Celsius /180-183 º F).
  3. Add the Grand Marnier (if using), take off from the heat and whisk the base.
  4. Let the base cool down and then chill in your refrigerator, preferably overnight.
  5. Churn! (or still-freeze in your freezer in case you have no ice cream machine!)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2021/03/gelato-di-crema-and-on-gelato-in-general/