Italian Crema Ice Cream (Gelato alla Crema)

Ingredients

• 2 cups whole milk
• 0.67 cups white sugar
• 1 tablespoon white sugar
• 5 eggs yolks
• 1 cup heavy cream
• 0.13 teaspoons kosher salt

Instructions

1. 1

   Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.

2. 2

   Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.

3. 3

   Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.