Gelato
HB-0986 · Hand-built original · Italian
A wonderfully creamy, near perfect quart of authentic gelato made with just a few ingredients.
ItalianDessert20 minServes 8190 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: milk
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone, coffee
Servings:8quantities adjust to match
Ingredients
- 4 cups whole milk
- 1 cup granulated sugar
- 3 tablespoons plus 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 1/4 teaspoon fine sea salt, or to taste
Method
- Whisk the sugar, cornstarch, and salt together in a medium saucepan.
- Whisk in the milk a little at a time at first to make a smooth paste, then add the rest.
- Cook over medium heat, stirring constantly with a whisk and scraping the bottom, for 10 to 14 minutes, until the mixture thickens to the consistency of a soft custard and coats the back of a spoon. Do not let it come to a hard boil.
- Remove from the heat and stir in the vanilla bean paste.
- Pour into a shallow, freezer-safe container, press plastic wrap directly on the surface, and cool to room temperature.
- Freeze for 4 to 6 hours, stirring vigorously or whisking every 45 minutes for the first 3 hours to keep the texture dense and smooth, in the gelato style.
- Soften at room temperature for 10 minutes before scooping and serving.
Prep: 5 min · Cook: 15 min
Nutrition (per serving, where published)
190 kcalCalories
4 gProtein
35.5 gCarbs
4 gFat
2.3 gSaturates
0.1 gFibre
0 gSugars
120 mgSodium
15 mgCholesterol
186 mgPotassium
151 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data