SOLIS GELATERIA PRO Mode D'emploi page 146

R E C I P E S
M I N T C H O C O L AT E G E L AT O
Makes approximately 1 litre
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Ingredients
1 1/2 cups (375ml) milk
1/2 cup (125ml) pouring cream
120g good quality dark chocolate, chopped
2-3 drops peppermint essence
5 egg yolks
1/3 cup (80g) sugar
60g good quality dark chocolat, finely chopped (extra)
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Method
1. Place milk, chocolate and peppermint essence into a medium heavy-based sau-
cepan. Heat until chocolate has melted and mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick.
3. Slowly whisk hot milk/chocolate mixture into the egg mixture.
4. Clean saucepan and return mixture back to a low heat. Stir constantly with a
wooden spoon until mixture has thickened and coats the back of the spoon. If
spoon-test is succesfull, remove the saucepan from the heat.
5. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
6. Pour mixture into ice cream bowl. Set ice cream maker to desired setting („Ge-
lato") and start the freezing process.
7. Add finely chopped chocolate once machine specifies „ADD MIX-INS". Wait till
the end of the ice cream making process.
8. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
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