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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the milk and the cream in a medium saucepan over medium heat. Bring the mixture to a boil for about 4 minutes, then remove from the heat. | 2. Puree the strawberries and stir into the milk mixture. Set the mixture aside to cool. | 3. Whisk the egg yolks and the sugar together until creamy. | 4. Stir the cooled strawberry mixture into the egg yolk mixture. Cook in the top of a double boiler for 2-3 minutes, then remove from heat and let cool slightly. Pour the custard into a bowl, cover with plastic wrap, and freeze for 3 hours. Stir the gelato vigorously or process in a food processor, and return it to the freezer for another 3 hours. Alternately, an ice cream maker can be used for this step, follow the manufacturer's directions. | 5. Serve garnished with fruit. | ---------------------------------------------------------------------------

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
cream	1	cup		792.0	15.96	8.712	83.23200000000001
strawberry	12	ounces		108.8621	26.1269	2.2793	1.0206
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
fruit				-	-	-	-

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