Gluten-freeVegetarian Gelato
Maple Gelato
A maple gelato made with a custard base, brown sugar and maple extract, for the Breeze.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 15 ml | 1 tbsp | maple syrup | |
| 125 g | ½ cup | light brown sugar | |
| 5 ml | 1 tsp | maple extract (optional) | |
| 80 ml | ⅓ cup | double cream | |
| 240 ml | 1 cup | whole milk |
Ingredients
Method
- Put the egg yolks, maple syrup, sugar and maple extract in a small saucepan and whisk until the sugar has dissolved.
- Add the double cream and milk and stir.
- Heat over a medium heat, stirring constantly with a spatula. Cook 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 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.
Nutrition per serving estimated
- Calories
- 310 kcal
- Fat
- 16 g
- of which saturates
- 8.5 g
- Carbohydrate
- 38 g
- of which sugars
- 37 g
- Fibre
- 0 g
- Protein
- 5 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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