Gelato
Limited nutritional benefit
Dense Italian ice cream.
Gelato is Italian ice cream made from a cooked base of milk, cream, sugar and often egg yolks, churned slowly so it holds less air and is denser than American ice cream. It usually contains less cream than premium ice cream, but a custard-style gelato is still high in sugar and saturated fat and low in protein. Fruit sorbetto, made without milk or cream, is almost fat-free but still high in sugar.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4g | 7.1% |
| Fat | 12g | 17.1% |
| Carbs | 24g | 8.0% |
| Simple Sugars | 8.4g | Estimate |
| Complex Carbs | 15.6g | Estimate |
| Water | 59g | 2.4% |
| Calories | 220 | 9.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.83 | g | 34.2% |
| Monounsaturated | 3.48 | g | 13.9% |
| Polyunsaturated | 0.84 | g | 6.5% |
| Omega-3 | 0.252 | g | Estimate |
| EPA | 3 | mg | 0.3% |
| DHA | 10 | mg | 1.1% |
| Omega-6 | 0.588 | g | Estimate |
| Trans | 0.25 | g | 12.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.08 | mg |
| Vitamin E | 0.44 | mg |
| Selenium | 8.8 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 134 | mcg | 14.9% |
| vitamin B1 | 0.041 | mg | 3.4% |
| vitamin B2 | 0.185 | mg | 14.2% |
| vitamin B3 | 0.071 | mg | 0.4% |
| vitamin B6 | 0.05 | mg | 2.9% |
| vitamin B9 | 12.9 | mcg | 3.2% |
| vitamin B12 | 0.466 | mcg | 19.4% |
| vitamin C | 0.077 | mg | 0.1% |
| vitamin D | 0.837 (33 IU) | mcg | 5.6% |
| vitamin E | 0.444 | mg | 3.0% |
| vitamin K | 0.869 | mcg | 0.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 109 | mg | 10.9% |
| iron | 0.314 | mg | 1.7% |
| magnesium | 9.3 | mg | 2.3% |
| phosphorus | 111 | mg | 15.9% |
| potassium | 128 | mg | 4.9% |
| sodium | 41.8 | mg | 1.8% |
| zinc | 0.543 | mg | 4.9% |
| copper | 0.03 | mg | 3.3% |
| manganese | 0.012 | mg | 0.5% |
| selenium | 8.8 | mcg | 16.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 111 | mg | 15.9% | 167% |
| Isoleucine | 211 | mg | 15.1% | 169% |
| Leucine | 364 | mg | 13.3% | 143% |
| Lysine | 304 | mg | 14.5% | 152% |
| Methionine | 139 | mg | 13.2% | 145% |
| Phenylalanine | 381 | mg | 21.8% | 223% |
| Threonine | 172 | mg | 16.4% | 165% |
| Tryptophan | 54 | mg | 19.3% | 196% |
| Valine | 251 | mg | 13.8% | 151% |
Compare with other products
Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Whole milk 500 ml
- Heavy cream 150 ml
- Sugar 130 g
- Egg yolks 4
- Vanilla extract 1 tsp
Instructions
- 1
Warm the milk and cream in a saucepan until steaming but not boiling.
- 2
Whisk the egg yolks with the sugar until pale, then temper in the warm milk mixture.
- 3
Return everything to the pan and cook gently, stirring, until the custard coats the back of a spoon.
- 4
Strain the custard, stir in the vanilla, and cool it over an ice bath.
- 5
Chill the base thoroughly in the fridge for at least 4 hours.
- 6
Churn in an ice cream maker until thick and creamy.
- 7
Transfer to a container and freeze for 1 to 2 hours until scoopable.