Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Vanilla Bean Gelato

 
One serving costs about $2.06

$2.06 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:26%

Spoonacular Score: 26%

 

Vanilla Bean Gelato might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 4 and costs $2.07 per serving. One serving contains 390 calories, 9g of protein, and 32g of fat. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of egg yolks, sugar, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Try Eowyn’s Apple Pie with Vanilla Bean Gelato, Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake, and Vanilla Gelato for similar recipes.

Ingredients

Servings:
5 large
5 large egg yolks
egg yolks
1 cup
1 cup heavy cream
heavy cream
0.5 tsps
0.5 tsps salt
salt
3 Tbsps
3 Tbsps sugar
sugar
1
1  vanilla bean pod
vanilla bean 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
0.5 tsps salt
0.5 tsps
salt
3 Tbsps sugar
3 Tbsps
sugar
1  vanilla bean pod
1
vanilla bean 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: $2.06
Ingredient
5 larges egg yolks
1 cup heavy cream
3 tablespoons sugar
1 vanilla bean pod
2 cups whole milk
Price
$1.13
$1.29
$0.05
$5.09
$0.66
$8.23

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.

  • 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.

  • 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.

  • 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.

  • 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
385 Calories
8g Protein
31g Total Fat
17g Carbs
3% Health Score
Limit These
Calories
385
19%

Fat
31g
49%

  Saturated Fat
18g
113%

Carbohydrates
17g
6%

  Sugar
15g
17%

Cholesterol
324mg
108%

Sodium
376mg
16%

Get Enough Of These
Protein
8g
17%

Vitamin A
1378IU
28%

Selenium
16µg
24%

Vitamin B2
0.39mg
23%

Phosphorus
222mg
22%

Vitamin D
3µg
21%

Calcium
204mg
20%

Vitamin B12
1µg
18%

Vitamin B5
1mg
12%

Folate
39µg
10%

Vitamin E
1mg
8%

Zinc
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin B6
0.13mg
7%

Potassium
229mg
7%

Magnesium
17mg
4%

Iron
0.64mg
4%

Copper
0.05mg
3%

Vitamin K
2µg
2%

covered percent of daily need

Related Recipes