Ingredients
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2 cups milk
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1 cup heavy cream
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4 egg yolks
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½ cup sugar
Directions
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Gather the ingredients.
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Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
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Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
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Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
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Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Nutrition Facts (per serving)
| 416 | Calories |
| 29g | Fat |
| 33g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 416 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 17g | 84% |
| Cholesterol 296mg | 99% |
| Sodium 81mg | 4% |
| Total Carbohydrate 33g | 12% |
| Total Sugars 31g | |
| Protein 8g | 16% |
| Vitamin C 1mg | 1% |
| Calcium 203mg | 16% |
| Iron 1mg | 3% |
| Potassium 246mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
