6 Serves
374 Mins
In a saucepan, combine the milk and heavy cream, heating over medium heat until it just begins to simmer.
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FrenchVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
223 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
451 mg / 1,250 mgPotassium
317 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
1 g / 28 gSugar
32 g / 50 gSaturated Fat
17 g / 20 gCholesterol
822 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by whisking in a small amount of the hot milk, then pour the tempered eggs back into the saucepan with the remaining milk.
Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, then remove from heat and chill in the refrigerator for 2 hours.
Process the chilled custard and fresh strawberries in a blender until smooth, then churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned gelato to a container and freeze for at least 4 hours before serving.
8
g20
g4
g
American