Directions:
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.42 Kcal (1115 kJ) | ||
| Calories from fat | 139.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.5g | 24% | |
|---|---|---|---|
| Cholesterol | 207.23mg | 69% | |
| Sodium | 125.63mg | 5% | |
| Potassium | 274.62mg | 6% | |
| Total Carbs | 22.47g | 7% | |
| Sugars | 20.83g | 83% | |
| Protein | 10g | 20% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 193.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 125.97 Kcal (527 kJ) | ||
| Calories from fat | 65.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 24% | |
|---|---|---|---|
| Cholesterol | 97.98mg | 69% | |
| Sodium | 59.4mg | 5% | |
| Potassium | 129.84mg | 6% | |
| Total Carbs | 10.62g | 7% | |
| Sugars | 9.85g | 83% | |
| Protein | 4.73g | 20% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.4mg | 5% | |
| Calcium | 91.6mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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