Directions:
- Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
- Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Soften gelato slightly in refrigerator, about 20 minutes, before serving.
- Cook's notes: Cream mixture (before churning) can be chilled, covered, up to 1 day ahead. Gelato keeps 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1227.7 Kcal (5140 kJ) | ||
| Calories from fat | 599.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.6g | 102% | |
|---|---|---|---|
| Cholesterol | 249.05mg | 83% | |
| Sodium | 453.11mg | 19% | |
| Potassium | 999.63mg | 21% | |
| Total Carbs | 153.27g | 51% | |
| Sugars | 134.94g | 540% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 3.8mg | 6% | |
| Calcium | 302.3mg | 30% | |
| Amount Per 100 g | |||
| Calories | 170.13 Kcal (712 kJ) | ||
| Calories from fat | 83.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 102% | |
|---|---|---|---|
| Cholesterol | 34.51mg | 83% | |
| Sodium | 62.79mg | 19% | |
| Potassium | 138.53mg | 21% | |
| Total Carbs | 21.24g | 51% | |
| Sugars | 18.7g | 540% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 1.01g | 15% | |
| Vitamin C | 0.5mg | 6% | |
| Calcium | 41.9mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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