Gluten-freeVegetarian Gelato
Cinnamon Eggnog Gelato
A cinnamon eggnog gelato, made as a custard.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | large egg yolks | |
| 15 ml | 1 tbsp | light corn syrup | |
| 60 g | 5 tbsp | granulated sugar (divided) | |
| 240 ml | 1 cup | double cream | |
| 160 ml | ⅔ cup | eggnog | |
| 3 g | 1 tsp | ground cinnamon | |
| 5 ml | 1 tsp | vanilla extract |
Ingredients
Method
- Whisk the egg yolks, corn syrup and sugar together in a small saucepan until the sugar has dissolved.
- Add the double cream, eggnog, cinnamon and vanilla extract and stir.
- Heat over a medium heat, stirring constantly with a whisk. Cook until it reaches 77°C on a thermometer.
- Take off the heat and strain through a fine sieve 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
- 414 kcal
- Fat
- 33 g
- of which saturates
- 20 g
- Carbohydrate
- 25 g
- of which sugars
- 24 g
- Fibre
- 0.4 g
- Protein
- 4.9 g
- Sodium
- 50 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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