Vegetarian Gelato
Peppermint Swirl Gelato
A peppermint swirl gelato for the pint, made as a custard.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 15 ml | 1 tbsp | light corn syrup | |
| 60 g | ⅓ cup | granulated sugar | |
| 240 ml | 1 cup | double cream | |
| 160 ml | ⅔ cup | whole milk | |
| 5 ml | 1 tsp | peppermint extract | |
| 30 g | ¼ cup | crushed peppermints or sweets canes |
Ingredients
Method
- Whisk the egg yolks, corn syrup and sugar together in a small saucepan until the sugar has dissolved.
- Add the double cream, milk and peppermint extract and stir.
- Heat over a medium heat, stirring constantly with a whisk. Cook until it reaches 77°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the crushed peppermint or candy cane pieces to the hole and spin again on the mix-in program.
- Serve straight away.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 444 kcal
- Fat
- 34 g
- of which saturates
- 20 g
- Carbohydrate
- 30 g
- of which sugars
- 27 g
- Fibre
- 0 g
- Protein
- 5 g
- Sodium
- 50 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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