Cultural Background

In the 16thcentury the Sicilian pulpier Ruggeri won the glorious competition of the Catharina de ‘Medici with a creation of “a frozen sweetness”. He instantly became famous for it and soon the delicacy spread over to Italy.

Ice cream is a dish or delicacy that’s traditionally eaten in a frozen state, often as a dessert. Nowadays there are many different types and flavours of ice cream.

Culinary information


  • 2500 ml whole milk
  • 1250 ml whipped cream
  • 5 tablespoons cinnamon
  • 375 gram sugar
  • 20 egg yolks
  • 100 gram skimmed milk powder
  • 5 gelatine sheets
  • 5 teaspoons vanilla extract


  • Ice machines
  • Mixing bowls
  • Sieve
  • Whisk
  • Measuring cups
  • Trays


  1. Lay the gelatine sheets in a bowl of water.
  2. Wisk the egg yolks with a little bit of the sugar.
  3. Put the milk, the remaining sugar, the skimmed milk powder and the vanilla extract together in a pot and let it cook.
  4. Wring out the gelatine sheets and let them dissolve in the milk mixture.
  5. Pour part of the cooked milk mixture into the bowl of whisked egg yolks and stir well.
  6. Now whisk the egg- and milk mixture with the remaining egg yolks. 
  7. Heat this up to 85°C. A point of reference is when a small layer of the mixture remains on the spoon. Do not cook the mixture.
  8. Pour it through a sieve and mix it with the cinnamon.
  9. Put the bowl in a water/ice bath and stir until the mixture has cooled down completely.
  10. Carefully whisk the whipped cream through the mixture.
  11. Pour the ice cream mixture in the ice machines and
  12. follow the machine’s instructions. Work in portions.

Other aspects

  • Make sure that the milk, whipped cream and egg yolks stay preserved on a low temperature to avoid spoilage.
  • Make sure that the ice cream mixture is cold when you put it into the ice machine. You could put it in the shock freezer for a few minutes before proceeding.
  • The skimmed milk powder and the gelatine sheets provide a better structure of the ice cream. It is possible to leave these ingredients out.
  • Preserve the ice cream in a closed off tray.
  • You can store the ice cream in the freezer. The ice cream has a shelf life of one year.

Allergens: Contains: milk (lactose) and egg