Ingrédients pour White Chocolate Gelato
- Egg Yolks
- ¾ cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 12 ounces high-quality white chocolate chips (avoid hydrogenated oils)
- Vanilla Extract
- Salt
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Comment préparer White Chocolate Gelato
- Combine the heavy cream, whole milk, and sugar in a saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the white chocolate chips until melted and smooth. Ensure there are no lumps.
- Whisk in the vanilla extract.
- Strain the mixture through a fine-mesh sieve to remove any lumps or undissolved sugar crystals. This step is crucial for a super-smooth gelato.
- Transfer the mixture to a container, cover it, and refrigerate for at least 4 hours, or preferably overnight, to thoroughly chill.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. This usually takes 20-30 minutes.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2-3 hours to harden further. This allows the gelato to develop a firmer texture.
- Before serving, let the gelato sit at room temperature for about 10-15 minutes to soften slightly. This makes it easier to scoop.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
915g
Fat
403g
Carbs
77g
