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

Joanna Pruess
Recipe by Cooking Light April 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

174 calories; calories from fat 15%; fat 2.9g; saturated fat 1.2g; mono fat 1.2g; poly fat 0.4g; protein 7.1g; carbohydrates 29.9g; fiber 0.3g; cholesterol 107mg; iron 0.6mg; sodium 130mg; calcium 234mg.
Advertisement