Italian gelato differs from regular ice cream in lower fat content and it’s easy enough to cook at home from minimum amount of natural ingredients. Composition of this dessert includes sugar, cream, whole milk and corn starch, and an amazing taste gives it a combination of fresh mint and dark chocolate. Mint is steamed in the cream for no longer than 5 minutes, and then the ice cream will get unobtrusive refreshing notes. Following this step by step recipe, you can also evenly fill its gelato with small chocolate chips, as in a purchased ice cream. Curtis serves his homemade ice cream as a sandwich between waffles biscuits.
The author of the recipe is Curtis Stone, a chef, culinary writer and TV host
AT ремя: 7 час. 45 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. Sahara
- 2 tbsp. l corn starch
- 2 tbsp. fat cream
- 2 tbsp. whole milk
- 6 fresh sprigs of mint
- 100 gr. dark chocolate (70% cocoa), chopped
Recipes with similar ingredients: peppermint, milk, cream, starch
Recipe preparation:
- In a large pan with a thick bottom, mix sugar and corn starch. Stir in cream and milk and heat over medium heat, stirring constantly, about 10 minutes, or until the mixture thickens and won’t start bubbling.
- Transfer the creamy mixture to a heatproof bowl and add the mint. Place the bowl in another bowl of ice water to quickly cool the mixture and stir it periodically; throw the mint through 5 minutes. Do not push the mint for too long, otherwise it will add grassy aroma; fast brewing is fine while the cream cools down. Cover with peppermint cream and refrigerate for about for 4 hours, or until completely cooled.
- Freeze mint cream in an ice cream maker according to manufacturer’s instructions.
- Meanwhile, put the chocolate in a heatproof bowl, put it in a pot of boiling water and stir the chocolate until it is completely will melt. Remove from heat and cool so that the chocolate becomes barely warm, but still remained liquid.
- Transfer the ice cream into a large bowl set in a bowl with ice. When working quickly, sprinkle gelato with melted chocolate, while stirring it vigorously. Chocolate falling into the cold ice cream will immediately turn into flakes. If you prefer larger pieces of chocolate in your gelato, stir it slowly with a wooden spoon. Serve immediately or transfer to a container and freeze for 3-4 hours until the ice cream will become hard.
