6 Serves
375 Mins
In a saucepan, combine the whole 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
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
339 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
552 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
141 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
2 g / 28 gSugar
57 g / 50 gSaturated Fat
16 g / 20 gCholesterol
814 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually 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 with a wooden spoon until it thickens enough to coat the back of the spoon, then remove from heat and chill in the refrigerator for 2 hours.
Pour the chilled custard base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the gelato to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
8
g20
g4
g
American