Scooped: Ginger Mint and Chocolate-Covered Espresso Bean Gelato

Name: Scooped: Ginger Mint and Chocolate-Covered Espresso Bean Gelato
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters chocolate covered espresso beans, crushed; 5 stalks fresh mint, roughly torn (stems and leaves still attached); 1 inch About half an of fresh ginger, peeled and roughly chopped; 789 milliliters heavy cream; 158 milliliters milk; 118 milliliters sugar

Scooped: Ginger Mint and Chocolate-Covered Espresso Bean Gelato

This recipe serves 2. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 1769 calories, 13g of protein, and 158g of fat per serving. From preparation to the plate, this recipe takes roughly 8 hours. If you have heavy cream, sugar, half an inch of ginger, and a few other ingredients on hand, you can make it.

Instructions

Mix the milk and cream in a heavy pot and set on low heat.

Ingredients you will need

Cream

Milk

Equipment you will use

Pot

Add mint and ginger. Cook until mint and ginger are infused into milk, about 40 minutes.

Ingredients you will need

Ginger

Milk

Mint

Pour the dairy through a fine sieve to remove the mint and ginger, and whisk in the sugar.

Ingredients you will need

Ginger

Sugar

Mint

Equipment you will use

Sieve

Whisk

Let the mixture cool overnight (or for at least 4 hours) in the fridge.

Spin the mixture in your ice cream machine according to manufacturer's instructions. While spinning, place large mixing bowl in freezer.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Mixing Bowl

When the ice cream is finished spinning, remove it from the machine directly into frozen bowl and fold in the crushed espresso beans. Return bowl to freezer until ice cream solidifies, at least 1 hour.

Ingredients you will need

Espresso Beans

Ice Cream

Equipment you will use

Bowl

Pass around some spoons and share it directly out of the bowl. Gelato doesn't really improve with age, so try to force yourself to eat it within a few days of making it. But we don't really foresee that being a problem.

Ingredients you will need

Gelato

Equipment you will use

Bowl