Italian Crema Ice Cream | culture: the word on cheese
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Italian Crema Ice Cream

f you’re a lover of all things custard, do yourself a favor and make this ice cream now. Egg yolks, sugar, and milk…it doesn’t get much better than that. Pro tip: you don’t need an ice cream maker for this recipe, but you can use one if you wish.

“Eggtacular” may not be listed in the dictionary, but grammar be damned, that’s exactly what this ice cream is. Rich and custardy, with a silky melt, The Ice Creamists’ mixes yolks, sugar, and milk to make The Custardy Suite.

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Photo by Anders Schonnemann

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.