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Инструкции
- In a saucepan, mix all the ingredients. Cook over low heat, stirring constantly, till the sugar is dissolved and the mix lightly thickened (a finger drawn across the back of a spoon should leave a path in the custard). Don't boil. Refrigeratecustard completely.
- Freeze in ice-cream machine according to manufacturer's instructions. Transfer gelato to a container and place in freezer for 30 min to ripen and achieve the correct consistency. If gelato overfreezes, thaw slightly before serving. Gelato will keep in the freezer for one week.
- This recipe yields about 3 c..
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 555g | |
| Calories 551 | |
| Calories from Fat 143 | 26% |
| Total Fat 15.86g | 20% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 350mg | 15% |
| Potassium 699mg | 20% |
| Total Carbs 88.71g | 24% |
| Dietary Fiber 0.0g | 0% |
| Sugars 92.28g | 62% |
| Protein 15.71g | 25% |
