Mint Choc Chip Gelato

Name: Mint Choc Chip Gelato
Cuisine: Italian
Ingredients: fresh mint leaves; sugar; egg yolks; ice cream stabilizer; skim milk powder; whole milk cream; glucose; green food coloring; chocolate curls

Serves 1

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Mint Choc Chip Gelato

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Serves 1

Directions

1Tip the fresh mint leaves onto a silicon mat.
2Add sugar on top of the mint leaves.
3Fold over the silicon mat to keep the mint leaves inside.
4Use a rolling pin to roll the mint leaves and sugar back and forth until it forms a wet paste, almost like wet spinach.
5Transfer the mint paste into a large bowl.
6Add skim milk powder to a pot containing whole milk, cream, and glucose.
7Heat the mixture, whisking it constantly to 45 degrees Celsius.
8Add the egg yolks and the ice cream stabilizer.
9Cook the mixture to 85 degrees Celsius.
10Pour the mixture over the mint paste in the bowl.
11Add a tiny bit of green food coloring to the mixture.
12Blend the mixture with an immersion blender, but do not overblend it.
13Sieve the mixture to get rid of big mint leaves.
14Chill the mixture in a sink full of ice water, stirring it every few minutes until it has cooled down.
15Put the mixture in the fridge overnight.
16Pour the chilled mixture into an ice cream maker.
17Churn for 15 to 30 minutes.
18Add chocolate curls into the ice cream maker to mix with the mint ice cream.

Ingredients

fresh mint leaves
sugar
egg yolks
ice cream stabilizer
skim milk powder
whole milk cream
glucose
green food coloring
chocolate curls

Equipment

silicon matrolling pinlarge bowlpotwhiskthermometerimmersion blendersieveice bathice cream maker

Tips

Don't overblend the mixture when adding the green food coloring to avoid an artificial color.

Mint Choc Chip Gelato

Serves 1

facebook.com

Mint Choc Chip Gelato

facebook.com

Serves 1

Directions

1Tip the fresh mint leaves onto a silicon mat.
2Add sugar on top of the mint leaves.
3Fold over the silicon mat to keep the mint leaves inside.
4Use a rolling pin to roll the mint leaves and sugar back and forth until it forms a wet paste, almost like wet spinach.
5Transfer the mint paste into a large bowl.
6Add skim milk powder to a pot containing whole milk, cream, and glucose.
7Heat the mixture, whisking it constantly to 45 degrees Celsius.
8Add the egg yolks and the ice cream stabilizer.
9Cook the mixture to 85 degrees Celsius.
10Pour the mixture over the mint paste in the bowl.
11Add a tiny bit of green food coloring to the mixture.
12Blend the mixture with an immersion blender, but do not overblend it.
13Sieve the mixture to get rid of big mint leaves.
14Chill the mixture in a sink full of ice water, stirring it every few minutes until it has cooled down.
15Put the mixture in the fridge overnight.
16Pour the chilled mixture into an ice cream maker.
17Churn for 15 to 30 minutes.
18Add chocolate curls into the ice cream maker to mix with the mint ice cream.