Vegetarian Gelato
Toasted Marshmallow Gelato
A gelato with toasted marshmallows folded through and mixed in.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | whole milk | |
| 120 ml | ½ cup | double cream | |
| 50 g | ¼ cup | sugar | |
| 3 | 3 | egg yolk | |
| 80 g | ¼ cup | mini marshmallows | |
| 2 pinch | 2 pinch | sea salt |
Ingredients
Method
- Put the whole milk, double cream, sugar, egg yolks and half the salt in a medium saucepan.
- Whisk together and heat over a medium heat until it reaches 74°C, then hold for 15 seconds. Take off the heat and set aside.
- Meanwhile, spread the marshmallows on a lined or greased baking tray. Put the tray under a hot grill for about 5 minutes. Toss the marshmallows halfway through so they colour evenly.
- Stir half the toasted marshmallows into the base. Whisk well and pour into an empty Creami pint. Stand the pint in an ice bath until cool.
- Put the remaining toasted marshmallows on a plate in the freezer.
- Once cool, 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.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the frozen toasted marshmallows to the hole and spin again on the mix-in program.
- Serve straight away. Garnish with extra marshmallows and a pinch of sea salt.
Nutrition per serving estimated
- Calories
- 640 kcal
- Fat
- 39 g
- of which saturates
- 22 g
- Carbohydrate
- 66 g
- of which sugars
- 56 g
- Fibre
- 0 g
- Protein
- 9.6 g
- Sodium
- 270 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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