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Gelato: recipe illustration
Desserts

Gelato

Italian ice cream lower in fat than classic ice cream, with a dense, soft texture that melts more slowly and develops very intense flavors. Traditionally made in slow churning machines.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

291 kcal per serving

Protein
6.9 g
Carbohydrates
25.6 g
Fat
17.6 g
of which saturated fat
10.9 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the milk, the cream and half the sugar over low heat until it simmers, without boiling.
  2. Whisk the yolks with the remaining sugar, then slowly pour them onto the hot milk while stirring.
  3. Return to low heat and stir constantly until the cream coats the spoon, about 5 minutes, without exceeding 82 °C.
  4. Add the vanilla and milk powder, then let cool and refrigerate for at least 4 hours.
  5. Pour the base into the ice cream maker and churn for 25 to 30 minutes until creamy.
  6. Freeze for 2 hours in a covered container to firm up before serving.

Variations and tips

Chocolate. Add the chopped chocolate to the base as soon as it comes out of the ice cream maker.

More ideas

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Original Ecomely recipe.