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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE GELATO: | 2. In a bowl, whisk together the egg yolks | 3. 1/4 cup of the sugar and the salt. | 4. Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat, | 5. stirring occasionally, until almost simmering. | 6. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour. | 7. Strain the custard into a clean bowl and cool over an ice bath until room temperature. | 8. Refrigerate the custard for at least 4 hours or up to overnight. | 9. Churn in an ice cream machine according to the manufacturer's instructions. | 10. Freeze until scoopable, about 4 hours, depending on your freezer. | 11. TO SERVE: | 12. Mix together the espresso and superfine sugar in a large pitcher. | 13. Fill 6 tall glasses two-thirds full of cold espresso. | 14. Place a big scoop of white chocolate ice cream in each glass. | 15. Serve immediately, with a long spoon and a straw. | 16. IN ADVANCE:. | 17. The espresso should be made the same day the float is served and chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
kosher salt	1/3	teaspoon		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
heavy cream	1 2/3	2/3		680.0	5.48	5.68	72.16
white chocolate	4	ounces	chopped	611.2151	67.17699999999999	6.6565	36.3894
espresso coffee	6	cups	brewed	-	-	-	-
superfine sugar	7	tablespoons		341.334	88.1824	0.0	0.0

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