Directions:
- Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5-3 quart heavy saucepan.
- Bring to a boil over moderate heat, whisking occasionally, then boil, whisking 2 minutes.
- Remove from heat and whisk in remaining ingredients.
- Transfer in ice cream maker according to package directions, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Soften gelato slightly in refrigerator, about 20 minutes, before serving.
- Cook's notes:Cream mixture (before churning) can be chilled, covered up to 1 day ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.62 Kcal (568 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 5% | |
| Sodium | 67.92mg | 3% | |
| Potassium | 151.6mg | 3% | |
| Total Carbs | 24.95g | 8% | |
| Sugars | 22.49g | 90% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.25 Kcal (566 kJ) | ||
| Calories from fat | 33.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Cholesterol | 14.07mg | 5% | |
| Sodium | 67.73mg | 3% | |
| Potassium | 151.2mg | 3% | |
| Total Carbs | 24.88g | 8% | |
| Sugars | 22.43g | 90% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 37.3mg | 4% | |
* 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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