Italian · Dessert
Vanilla Bean Gelato
A lightened no-churn vanilla gelato built on skim milk and Greek yogurt instead of a heavy egg-and-cream custard, with just enough whipped cream and condensed milk folded in to keep it soft-scooping and genuinely creamy. Real vanilla bean carries the flavour so nothing tastes like a diet substitute.
$1
15 minsPrep
0 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
180Calories
5.3gProtein
9.6gFat
17.6gCarbs
17.6gSugar
0gFiber
154mgSodium
29mgChol
5.9gSat Fat
192mgPotassium
148mgCalcium
0.1mgIron
0.5mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Affogato Coffee Pairing - House Espresso
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the skim milk, condensed milk and greek yogurt together in a bowl until completely smooth with no lumps of yogurt remaining.
2
Scrape the vanilla bean paste or extract and sugar into the mixture, along with the salt, and whisk again until the sugar fully dissolves.
3
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand whisk - it should hold a gentle shape but still look glossy, about 2 minutes by hand.
4
Fold the whipped cream through the milk mixture in three additions, using a spatula and a light folding motion to keep as much air in as possible.
5
Pour the mixture into a small freezer-safe tub (about 500ml), cover with a lid or cling film pressed to the surface, and freeze.
6
After 45 minutes, remove and stir thoroughly with a fork to break up any ice crystals forming at the edges; repeat this every 30 minutes for the next 2 hours.
7
Leave to freeze solid for a final 2 hours after the last stir, then scoop with a warmed spoon into two bowls to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g skim milk
- 1.1 oz30g condensed milk
- 1.4 oz40g greek yogurt
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.1 oz4g vanilla extract
- 0.4 oz10g sugar white
- 0 oz0.5g salt
