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Gelato Di Mirtille

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Submitted by jennyatfireside

YIELD

8 servings

PREP

1 hrs

COOK

15 min

READY

4 hrs

Ingredients

158
CUP ML SUGAR
4 4
EACH EACH EGG YOLKS *
1 237
CUP ML MILK
at room temperature
1 1
PINCH PINCH SALT *
1 1
LEMON LEMON LEMON ZEST
strip, 2 inch *
2 473
CUPS ML BLUEBERRIES
fresh, pureed
1 237

Directions

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.

Slowly add milk, beating gently to avoid a build-up of foam.

Add lemon peel and stir in salt.

Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half.

Regulate heat so water remains at a low boil, and stir continuously 8 minutes.

Custard will thicken to coat the spoon, and surface foam will disappear.

Immediately remove top of double boiler and set it in a large bowl of cold water.

Stir 2 minutes to cool custard somewhat.

Then transfer it to a bowl, cover, and chill thoroughly.

Also chill puréed blueberries and heavy cream.

When ready to proceed, whip cream into soft peaks.

Remove lemon peel from custard and fold in blueberries and whipped cream.

Transfer mixture to ice cream machine and freeze according to machine’s directions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 203 52% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 24mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 6%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

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