Gluten-freeVegetarian Gelato
Fresh Strawberry Gelato
A strawberry gelato made as a custard with fresh strawberries.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | large egg yolks | |
| 15 ml | 1 tbsp | corn syrup | |
| 65 g | ⅓ cup | granulated sugar | |
| 120 ml | ½ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 75 g | ½ cup | fresh strawberries, stems removed, quartered |
Ingredients
Method
- Whisk the egg yolks, corn syrup and sugar together in a small saucepan until the sugar has dissolved. Add the double cream and milk and stir.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook for 7–10 minutes, stirring often, until it reaches 74–79°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 and stir in the strawberries. 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
- 292 kcal
- Fat
- 19 g
- of which saturates
- 11 g
- Carbohydrate
- 26 g
- of which sugars
- 25 g
- Fibre
- 0.4 g
- Protein
- 4.6 g
- Sodium
- 45 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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