Honey Gelato

1. Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight.

2. Place in a food processor and process until mixture is creamy but still firm.

3. Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	2.5 g
Protein	99 g
Energy	445 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.085 g
Water	392.5 g
Calcium, Ca	590 mg
Niacin	5.5 mg
Vitamin A, RAE	150 g
Riboflavin	0.75 mg
Sodium, Na	340 mg
Fatty acids, total saturated 16:1 undifferentiated	0.075 g
Total lipid (fat)	2.5 g
Fatty acids, total saturated 16:0	0.45 g
Choline, total	325 mg
Fatty acids, total saturated 18:0	0.175 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	0.6 mg
Selenium, Se	84 g
Ash	6 g
Fatty acids, total saturated 18:1 undifferentiated	0.365 g
Copper, Cu	1.25 mg
Thiamin	0.6 mg
Retinol	150 g
Iron, Fe	7 mg
Phosphorus, P	900 mg
Folate, total	75 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Cholesterol	250 mg
Fatty acids, total saturated 18:2 undifferentiated	0.165 g
Fatty acids, total saturated 14:0	0.01 g
Zinc, Zn	5 mg
Fatty acids, total polyunsaturated	0.85 g
Vitamin A, IU	500 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	75 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	0.5 g
Fatty acids, total saturated	0.635 g
Fatty acids, total monounsaturated	0.44 g
Folate, food	75 g
Vitamin E (alpha-tocopherol)	2.5 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Magnesium, Mg	100 mg
Potassium, K	1150 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
vanilla custard	500	445	0	2.5
honey yoghurt	500 g	445	0	2.5