Guava-Candied Ginger Gelato

Guava-Candied Ginger Gelato Recipe
Photo: Becky Luigart-Stayner
Guava and ginger are a tasty match. For best results, don't allow the milk mixture to boil.


8 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 174
Caloriesfromfat 15 %
Fat 2.9 g
Satfat 1.2 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 7.1 g
Carbohydrate 29.9 g
Fiber 0.3 g
Cholesterol 107 mg
Iron 0.6 mg
Sodium 130 mg
Calcium 234 mg


1/3 cup nonfat dry milk
1 (12-ounce) can evaporated fat-free milk
7 ounces guava paste, cut into 1/2-inch pieces
1 teaspoon vanilla extract
1/8 teaspoon salt
4 large egg yolks
1 cup 2% reduced-fat milk
1/4 cup finely chopped crystallized ginger (about 1 ounce)
Crystallized ginger (optional)
Mint sprigs (optional)


Combine dry milk, evaporated milk, and guava paste in a medium saucepan over low heat. Cook 15 minutes or until guava paste dissolves, stirring constantly.

Combine vanilla, salt, and yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 10 minutes or until mixture thinly coats the back of a spoon or registers 160° on a thermometer, stirring constantly with a whisk (do not boil). Remove from heat, and stir in reduced-fat milk. Immediately pour mixture into a bowl. Cover and chill 3 hours. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir chopped ginger into mixture. Spoon gelato into a freezer-safe container. Cover and freeze 2 hours or until firm. Garnish with additional ginger and mint, if desired.


Joanna Pruess,

April 2006
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