A Taste of Rome at Home

Inspiration for Gelato di Crema comes from a book I adore called Eat Pray Love. Elizabeth Gilbert, the author, is in Rome for the ‘Eat’ section of the book. It’s where she finds comfort, and 8 kilograms, in food that nurtures not only her body but also her soul.

Elizabeth falls in love with gelato and mentions the specific gelato bar - Il Gelato di San Crispino - where she returns often, to enjoy all the flavours. This is the gelato bar that I intend to look up if I ever get back to Rome. It will feel very familiar because I have been there with Elizabeth many times.

To have a taste of Rome at home I’ve just made gelato. If you have milk, sugar, eggs and lemon on hand you’re set to go too. It is delicious. You don’t even need an ice-cream machine, although since buying mine some years back, I have no regrets about the initial cost because it has well and truly paid for itself in ice-cream and pleasure.

Sometimes, the Gelato di Crema doesn’t even make it to the ice-cream stage because it is fantastic as a summer custard, served with fresh berries. The infusion of lemon is just the right touch.

You too can be soothed, body and soul, without the need for a passport.

Gelato di Crema

(Serves 8-10)

Ingredients:

• 1 litre full-fat milk (or 500ml full-fat milk and 500ml thick cream - combining the two really well)
• 300g castor sugar
• the rind of 1 lemon - I use a potato peeler to take all the rind; avoid the white pith
• 8 large (60g+) free-range egg yolks

Method:

1. Put the milk ( or milk and cream) into a saucepan with 150g of the castor sugar and the lemon rind. Bring slowly to just boiling. Take off the heat immediately and allow the lemon rind to infuse the custard as it cools.
2. Whisk the 8 egg yolks with the rest of the sugar until pale and frothy. I use a mixer for this. Remove from the mixer when done.
3. Remove the lemon rind from the milk
4. Slowly add the cool milk mixture to the eggs and sugar, beating constantly with a wooden spoon. Pour into a large saucepan
5. Have a bowl of cold water ready that will hold the saucepan when the custard is cooked
6. Heat the mixture over a very low heat, stirring constantly, until the custard is thick and coats the back of the wooden spoon. (To test, quickly run your finger through the mixture coating the spoon - if the ‘line’ you draw stays there it should be ready). I find it takes around 10 minutes.
7. Immediately put the saucepan into  the bowl of cold water and allow to cool. Stir for another minute or so as this helps to cool the mixture. (You are trying to avoid over- cooked custard that will become lumpy)
8. After the custard is cool place in the fridge to chill
9. Then proceed with your method for making the ice-cream:

Ice-Cream Machine Method: Pour the mixture into the machine and follow the manufacturer’s instructions. Note that you have at least a litre of liquid to accommodate.

Freezer Method: Transfer the custard to a stainless steel bowl and place in the freezer. Stir with a fork every 20 minutes for the first two hours to stop crystals forming. After that you can leave it alone. It will be ready in about six hours.

Buy the books here:

• Gastronomy of Italy by Anna Del Conte. Penguin Books Australia 2001
• Eat Pray Love by Elizabeth Gilbert. Bloomsbury 2006

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