From the kitchen
Camel Milk Gelato
Classic Italian-style gelato allowing camel milk's clean taste to shine.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 cups pasteurized camel milk
- 1 cup pasteurized camel cream or conventional heavy cream
- 3/4 cup sugar
- 5 large egg yolks
- 1 tsp vanilla extract
- 1/8 tsp fine salt
Method
- Heat milk and cream in a saucepan until steaming. Whisk yolks and sugar separately until blended.
- Slowly whisk about 1 cup hot dairy into yolks, then return mixture to the saucepan.
- Cook on low, stirring constantly with a spatula and scraping corners, until 170 to 175°F and it coats a spoon. Do not boil.
- Strain into a clean bowl, add vanilla and salt, and set the bowl in an ice-water bath. Stir to cool quickly, then refrigerate covered at least 4 hours.
- Churn in a prepared ice-cream maker according to its directions.
- Transfer to a shallow covered freezer container and freeze about 3 hours. Soften briefly before scooping.
Cook with confidence
Before you start
Before you start
Freeze the machine bowl ahead if its model requires it. Use pasteurized cream; conventional heavy cream works but adds cow dairy. Custard temperature matters more than a fixed cooking time.
Serving and keeping
Keep frozen covered for up to 2 weeks for best texture. Do not refreeze portions left warm for extended periods.
Prepare the Machine Early
Follow your ice-cream maker’s bowl-freezing instructions before making the base. A cold custard cannot freeze properly in an unprepared machine.
Custard, Then Chill
Cook the egg base to 170 to 175°F, strain and cool quickly. Refrigerate at least four hours before churning; never put hot custard into the machine.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.