🍨 Gelato
Gelato is Italian ice cream made from a custard of milk, a little cream, sugar and egg yolks, churned slowly so less air is whipped in. The result is denser, silkier and more intensely flavoured than most ice cream, and it is served slightly warmer so it stays soft. It is scooped with a spatula into cups or cones.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml whole milk
- 150 ml cream
- 130 g sugar
- 4 egg yolks
Method
- Heat the milk and cream until steaming.
- Whisk the yolks with the sugar until pale.
- Pour the hot milk onto the yolks while whisking, return to the pan and cook gently, stirring, to 82 °C until it coats a spoon.
- Strain the custard into a clean bowl.
- Chill the custard for at least 4 hours, then churn in an ice-cream maker and freeze for 1–2 hours before serving.
How to make it lighter
- One scoop is about 50–60 g — two small scoops make a full portion.
- Make it with more milk and less cream for a lighter result.
- Choose a cup rather than a cone to skip the extra wafer.
History
Gelato developed in Italy, where Sicily and Florence both claim an early role in frozen desserts, though the exact origins are uncertain. Today gelaterie are found across Italy and around the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Gelato and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →