Breville the Smart Scoop Manuel D'instructions page 26

Espresso Gelato
Makes approximately 1 quart
2 cups whole milk
½ cup heavy cream
½ teaspoon vanilla extract
5 egg yolks
½ cup sugar
3oz strong espresso coffee
1. Place milk cream and vanilla extract into a
medium heavy-based saucepan. Heat until
mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl
until pale and thick. Once milk mixture is hot,
slowly whisk half the cream into the egg mixture
then return to the saucepan.
3. Return mixture back to a low heat. Stir constantly
with a wooden spoon until mixture has thickened
and lightly coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and
refrigerate until well chilled.
5. Combine gelato base and espresso and pour into
ice cream bowl. Set ice cream maker to GELATO
setting and churn.
6. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
26
Mint Chocolate Gelato
Makes approximately 1 quart
1½ cups whole milk
½ cup heavy cream
4oz good quality dark chocolate, chopped
2-3 drops peppermint essence
5 egg yolks
L cup sugar
2oz good quality dark chocolate,
finely chopped (extra)
1. Place milk, cream, chocolate and peppermint
essence into a medium heavy-based saucepan.
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. Once chocolate mixture is
hot, slowly whisk half the cream mixture into the
egg mixture then return to the saucepan.
3. Return mixture back to a low heat. Stir constantly
with a wooden spoon until mixture has thickened
and lightly coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and
refrigerate until well chilled.
5. Pour mixture into ice cream bowl.
Set ice cream maker to GELATO setting and
churn.
6. Add extra finely chopped chocolate once
machine specifies to add in mix-ins.
7. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.