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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Guava-Candied Ginger Gelato

Guava and ginger are a tasty match. For best results, don't allow the milk mixture to boil.

Cooking Light APRIL 2006

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 15%
  • Fat: 2.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.1g
  • Carbohydrate: 29.9g
  • Fiber: 0.3g
  • Cholesterol: 107mg
  • Iron: 0.6mg
  • Sodium: 130mg
  • Calcium: 234mg

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Guava-Candied Ginger Gelato Recipe