Mint Chocolate Gelato Recipe
Ingredients
| Eggs | 6 Large | |
| Superfine sugar | 3/4 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Heavy cream | 2/3 Cup (16 tbs) | |
| Large handful of fresh mint leaves, rinsed and dried | ||
| Green food coloring | 2 Drop | |
| 2 oz/55 g dark chocolate, finely chopped | ||
Directions
1. Put the eggs and sugar in a heatproof bowl that will sit over a pan with plenty of room underneath. Using an electric mixer, beat the eggs and sugar together, until thick and creamy.
2. Put the milk and cream in the pan and bring to a simmer, where small bubbles appear all around the edge, stirring. Pour onto the eggs, whisking constantly. Rinse the pan and put 1 inch/2.5 cm water in the bottom. Place the bowl on top, making sure the bottom does not touch the water. Turn the heat to medium-high and cook, stirring, for 1 minute.
3. Transfer the mixture to a pan and cook, stirring constantly, until it is thick enough to coat the back of the spoon and leave a mark when you pull your finger across it spoon and leave a mark when you pull your finger across it.
4. Tear the mint leaves and stir them Li into the custard. Remove the custard from the heat. Let cool, then cover and let infuse for at least 2 hours, chilling for the last 30 minutes.
5.Strain the mixture through a small nylon strainer to remove the pieces of mint. Stir in the food coloring, if using. Transfer to a freezer container and freeze the mixture for 1-2 hours, until frozen 1 inch/2.5 cm from the sides.
6. Scrape into a bowl and beat again until smooth. Stir in the chocolate pieces, smooth the top, and cover with plastic wrap or foil.
7. Freeze until set, for up to 3 months. Place in the refrigerator to soften for 20 minutes before serving.
2. Put the milk and cream in the pan and bring to a simmer, where small bubbles appear all around the edge, stirring. Pour onto the eggs, whisking constantly. Rinse the pan and put 1 inch/2.5 cm water in the bottom. Place the bowl on top, making sure the bottom does not touch the water. Turn the heat to medium-high and cook, stirring, for 1 minute.
3. Transfer the mixture to a pan and cook, stirring constantly, until it is thick enough to coat the back of the spoon and leave a mark when you pull your finger across it spoon and leave a mark when you pull your finger across it.
4. Tear the mint leaves and stir them Li into the custard. Remove the custard from the heat. Let cool, then cover and let infuse for at least 2 hours, chilling for the last 30 minutes.
5.Strain the mixture through a small nylon strainer to remove the pieces of mint. Stir in the food coloring, if using. Transfer to a freezer container and freeze the mixture for 1-2 hours, until frozen 1 inch/2.5 cm from the sides.
6. Scrape into a bowl and beat again until smooth. Stir in the chocolate pieces, smooth the top, and cover with plastic wrap or foil.
7. Freeze until set, for up to 3 months. Place in the refrigerator to soften for 20 minutes before serving.
Chef
