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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

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| 1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. | 2. 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. | 3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.