1/1 Photo of White Chocolate Gelato
Use white chocolate made without hydrogenated oil, if possible.
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- 1Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
- 2Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
- 3Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
- 4Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
- 5Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
- 6Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
- 7Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
- 8Refrigerate until cold, at least 4 hours or overnight.
- 9As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
- 10Freeze the custard in your ice cream machine according to manufacturer's instructions.
- 11Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
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Nutritional Facts for White Chocolate Gelato
Serving Size: 1 (1011 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2367.5
- Calories from Fat 1282
- Total Fat 142.4 g
- Saturated Fat 80.6 g
- Cholesterol 1133.3 mg
- Sodium 1093.2 mg
- Total Carbohydrate 232.7 g
- Dietary Fiber 0.4 g
- Sugars 228.7 g
- Protein 45.7 g