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.
Add mint and ginger. Cook until mint and ginger are infused into milk, about 40 minutes.
Pour the dairy through a fine sieve to remove the mint and ginger, and whisk in the sugar.
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.
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.
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.