Gluten-freeVegetarian Gelato
Red Velvet Gelato
A red velvet gelato with cocoa and cream cheese, made as a custard.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 50 g | ¼ cup | granulated sugar | |
| 10 g | 2 tbsp | unsweetened cocoa powder | |
| 240 ml | 1 cup | whole milk | |
| 80 ml | ⅓ cup | heavy (whipping) cream | |
| 60 g | ¼ cup | cream cheese, at room temperature | |
| 5 ml | 1 tsp | vanilla extract | |
| 3 g | 1 tsp | red food colouring |
Ingredients
Method
- Fill a large bowl with ice water and set it aside.
- Whisk the egg yolks, sugar and cocoa powder in a small saucepan until fully combined and the sugar has dissolved. Don't heat it yet.
- Whisk in the milk, double cream, cream cheese, vanilla and food colouring.
- Put the pan over a medium heat. Cook, stirring constantly with a spatula, until it reaches 74–79°C on a thermometer.
- Take the pan off the heat and strain the base through a fine sieve into a clean Creami pint. Stand the pint in the ice bath, taking care that no water gets into the base.
- Once the base has cooled, put the lid on 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.
- Scoop the gelato out of the pint. Serve straight away.
Nutrition per serving estimated
- Calories
- 539 kcal
- Fat
- 38 g
- of which saturates
- 21 g
- Carbohydrate
- 38 g
- of which sugars
- 34 g
- Fibre
- 1.9 g
- Protein
- 13 g
- Sodium
- 175 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 2 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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