Vegetarian Gelato
Caramel Corn Gelato
A caramel corn gelato made with sweetcorn and a custard base.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | double cream | |
| 225 g | 8 oz | sweetcorn, strained | |
| 4 | 4 | large egg yolks | |
| 65 g | ⅓ cup | sugar | |
| 15 ml | 1 tbsp | light corn syrup | |
| 3 g | 1 tsp | vanilla | |
| caramel sauce for garnish |
Ingredients
Method
- Blend all the ingredients except the caramel sauce on high until smooth.
- Strain the blended mixture through a fine sieve into a small saucepan. Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve, if needed, into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 431 kcal
- Fat
- 33 g
- of which saturates
- 19 g
- Carbohydrate
- 30 g
- of which sugars
- 24 g
- Fibre
- 1.1 g
- Protein
- 5 g
- Sodium
- 145 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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