Italian · Dessert
Low-Calorie Egg Custard Gelato
A lightened take on classic Italian crema gelato, built egg-custard style with skim milk and just a touch of cream and condensed milk folded in by hand for richness without a churn.
$1
20 minsPrep
12 minsCook
392 minsTotal
MediumLevel
Nutrition per serving
177Calories
5.3gProtein
8.6gFat
18.9gCarbs
15.8gSugar
0gFiber
51mgSodium
148mgChol
4.4gSat Fat
171mgPotassium
138mgCalcium
0.4mgIron
0.7mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Affogato-style Espresso
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the egg yolks with the sugar in a heatproof bowl until pale, then whisk in the cornstarch until smooth.
2
Warm the skim milk in a double boiler until just simmering, then slowly pour it into the yolk mixture, whisking constantly to temper.
3
Return the combined mixture to the double boiler and cook gently, stirring, until it coats the back of a spoon and reaches about 82C.
4
Stir in the vanilla extract and the condensed milk, then strain the custard through a sieve into a clean bowl set over ice to cool quickly.
5
Whip the heavy cream to soft peaks and fold gently through the cooled custard to aerate the base, since this is a no-churn build with no machine to add air.
6
Pour into a small freezer-safe tub, cover, and freeze for at least 6 hours, folding once after the first hour to break up ice crystals.
7
Scoop into chilled bowls and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g skim milk
- 1 1/21 1/2 egg yolks, beaten (24g)
- 0.6 oz16g sugar white
- 0.2 oz6g cornstarch
- 0.1 oz3g vanilla extract
- 0.7 oz20g whipped to soft peaks heavy cream
- 0.4 oz12g condensed milk
