Recipes · Italian · Ice Cream
Gelato
One serving has 467 kcal and 9 g protein, and at least a fifth of a woman's daily need of vitamin A (50%), cobalamin (48%), choline (46%), riboflavin (42%), selenium (34%) and phosphorus (33%). Ready in 270 minutes.
- Preparation: 255 min
- Cooking: 15 min
- Makes: 1 serving (257 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: alcohol, dairy, egg
Ingredients
- 150 g Milk, whole
- 50 g Cream, heavy
- 35 g Sugar
- 20 g Egg yolks, raw
- 2 g Vanilla extract
Method
- Heat the milk and cream together in a saucepan until steaming but not boiling.
- Whisk the egg yolks with the sugar until pale, then slowly whisk in the hot milk mixture.
- Return everything to the pan and cook gently over low heat, stirring constantly, for 8-10 minutes until it thickens slightly into a custard; do not let it boil.
- Stir in the vanilla, then strain into a bowl and cool.
- Chill thoroughly in the refrigerator for at least 4 hours, or overnight.
- Churn in an ice cream maker according to its instructions until thick and creamy, then freeze for a couple of hours to firm up before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 467 kcal | 22% |
| Carbohydrates | 44.6 g | |
| Water | 173 mL | |
| Fiber | 0 g | 0% |
| Protein | 9.3 g | 19% |
| Tryptophan | 0.13 g | |
| Threonine | 0.4 g | |
| Isoleucine | 0.49 g | |
| Leucine | 0.85 g | |
| Lysine | 0.7 g | |
| Methionine | 0.23 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.45 g | |
| Tyrosine | 0.44 g | |
| Valine | 0.58 g | |
| Histidine | 0.26 g | |
| Fat | 28.2 g | |
| Monounsaturated | 8.1 g | |
| Polyunsaturated | 1.9 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 1.5 g | |
| Saturated | 16.2 g | |
| Trans-Fats | 0.62 g | |
| Cholesterol | 289 mg | |
| Calcium | 229 mg | 23% |
| Copper | 0.06 mg | 7% |
| Iron | 0.66 mg | 4% |
| Magnesium | 19.7 mg | 6% |
| Manganese | 0.03 mg | 2% |
| Phosphorus | 233 mg | 33% |
| Potassium | 271 mg | 6% |
| Selenium | 18.5 µg | 34% |
| Sodium | 88.1 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.11 mg | 10% |
| Riboflavin (vitamin B2) | 0.46 mg | 42% |
| Niacin (vitamin B3) | 0.18 mg | 1% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 0.14 mg | 11% |
| Folate (vitamin B9) | 38.7 µg | 10% |
| Cobalamin (vitamin B12) | 1.1 µg | 48% |
| Choline | 194 mg | 46% |
| Vitamin A | 351 µg | 50% |
| Vitamin C | 0.3 mg | 0% |
| Vitamin D (D2 + D3) | 152 IU | 25% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 2.2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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