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Gelato

 
One serving costs about $5.95 One serving costs about $5.95

$5.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

You can never have too many dessert recipes, so give Gelato a try. This gluten free and vegetarian recipe serves 1 and costs $6.02 per serving. One serving contains 2189 calories, 35g of protein, and 128g of fat. 1 person has made this recipe and would make it again. A mixture of cup ¾ sugar, heavy cream, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try Which gelato flavour are you? Coconut and walnut gelato, Gelato, and Gelato Bar for similar recipes.

Ingredients

Servings:
5 large
5 large egg yolks
egg yolks
1 cup
1 cup heavy cream
heavy cream
1 pinch
1 pinch salt
salt
1 cup
1 cup sugar
sugar
1 inch
1 inch vanilla pod
vanilla pod
2 cups
2 cups whole milk
whole milk
5 large egg yolks
5 large
egg yolks
1 cup heavy cream
1 cup
heavy cream
1 pinch salt
1 pinch
salt
1 cup sugar
1 cup
sugar
1 inch vanilla pod
1 inch
vanilla pod
2 cups whole milk
2 cups
whole milk

Equipment

ice cream machine
ice cream machine
wooden spoon
wooden spoon
colander
colander
sauce pan
sauce pan
sieve
sieve
whisk
whisk
bowl
bowl
ice cream machine
ice cream machine
wooden spoon
wooden spoon
colander
colander
sauce pan
sauce pan
sieve
sieve
whisk
whisk
bowl
bowl


Instructions

  1. Whisk together the egg yolks and sugar until thick (about 2-3 minutes).
  2. In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat.
  3. Slowly whisk about of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer.
  4. Fill a large stainless steel bowl with ice and water.
  5. Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled.
  6. Transfer mixture to an ice cream machine and follow manufacturers instructions.
  7. Best when served immediately, although it will keep in the freezer for up to a month.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.95
Ingredient
5 larges egg yolks
1 cup heavy cream
1 cup sugar
1 inch vanilla pod
2 cups whole milk
Price
$1.13
$1.29
$0.28
$2.59
$0.66
$5.95

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
2172 Calories
33g Protein
126g Total Fat
233g Carbs
31% Health Score
Limit These
Calories
2172
109%

Fat
126g
195%

  Saturated Fat
72g
450%

Carbohydrates
233g
78%

  Sugar
224g
250%

Cholesterol
1297mg
432%

Sodium
381mg
17%

Get Enough Of These
Protein
33g
67%

Vitamin A
5514IU
110%

Selenium
68µg
97%

Vitamin B2
1mg
93%

Phosphorus
888mg
89%

Vitamin D
12µg
84%

Calcium
817mg
82%

Vitamin B12
4µg
71%

Vitamin B5
4mg
50%

Folate
158µg
40%

Vitamin E
5mg
34%

Zinc
4mg
29%

Vitamin B1
0.43mg
28%

Vitamin B6
0.54mg
27%

Potassium
919mg
26%

Magnesium
69mg
17%

Iron
2mg
15%

Copper
0.22mg
11%

Vitamin K
9µg
9%

Manganese
0.08mg
4%

Vitamin B3
0.55mg
3%

Vitamin C
1mg
2%

covered percent of daily need

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