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Crema all'Uovo (Egg Custard Cream)

By Gelato Expert

A classic Italian custard gelato made with egg yolks, a touch of Sicilian Marsala wine, and Fabbri's Nevepann 50C. Rich and creamy, it pairs beautifully with fruit sorbets or chocolate flavors.

Crema all'Uovo (Egg Custard Cream)
2,002g batch Crema (Egg-Based)

Ingredients

AmountIngredient
265g
Granulated Sugar (Sucrose)
45g
Dextrose
31g
Nonfat Dry Milk Powder
51g
Nevepann 50C
1,210g
Whole Milk (3.25% fat)
160g
Heavy Cream (36% fat)
200g
Pasteurized Liquid Egg Yolks
40g
Florio Sweet Marsala Wine

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.
2
Add the dairy, egg yolks, and Marsala wine, and blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Crema all'Uovo (Egg Custard Cream) Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Crema all'Uovo (Egg Custard Cream) image
Crema (Egg-Based)

Crema all'Uovo (Egg Custard Cream)

A classic Italian custard gelato made with egg yolks, a touch of Sicilian Marsala wine, and Fabbri's Nevepann 50C. Rich and creamy, it pairs beautifully with fruit sorbets or chocolate flavors.

Gelato Expert

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Updated Yield 2,002g

Recipe

Ingredients

Scaled yield: 2,002g

  • Granulated Sugar (Sucrose) 13.2% of recipe
    265g
  • Dextrose 2.2% of recipe
    45g
  • Nonfat Dry Milk Powder 1.5% of recipe
    31g
  • Nevepann 50C Supplied by Fabbri 2.5% of recipe
    51g
  • Whole Milk (3.25% fat) 60.4% of recipe
    1,210g
  • Heavy Cream (36% fat) 8% of recipe
    160g
  • Pasteurized Liquid Egg Yolks 10% of recipe
    200g
  • Florio Sweet Marsala Wine 2% of recipe
    40g

Allergens: dairy, eggs

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.

  2. 2

    Add the dairy, egg yolks, and Marsala wine, and blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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