Party Planning Recipes for the month of June > Summer Foods > |
| | Mint Chocolate Gelato
6 large eggs
3/4 cup of superfine sugar
1 1/4 cups of milk
2/3 cup of heavy cream
large handful of fresh mint leaves, rinsed and dried
2 drops of green food coloring, optional
2 ounces of dark chocolate, finely chopped
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.
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 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.
Transfer the mixture to a pan and cook, stirring constantly, until it is thick enough to coat the back off the spoon and leave a mark when you pull your finger across it.
Tear the mint leaves and stir them into the custard. Remove the custard from the heat. Let cook, then cover and let infuse for at least 2 hours, chilling for the last 30 minutes.
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 from the sides.
Scrape into a bowl and beat again until smooth. Stir in the chocolate pieces, smooth the top, and cover with plastic wrap or foil.
Freeze until set, for up to 3 months. Place in the refrigerator to soften for 20 minutes before serving. Serves 4 |
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