Mint Gelato
A classic white mint gelato with a clean & creamy peppermint flavor.
5.0 / 5 from 1 community review
Recipe
Ingredients
- Granulated Sugar (Sucrose)
- Locust Bean Gum
- Dextrose
- Nonfat Dry Milk Powder
- Whole Milk (3.25% fat)
- Heavy Cream (36% fat)
- Karo Light Corn Syrup
- Mint Paste (White) PreGel
Steps
4 steps
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Community
Community reviews
See how it turned out for other people and what they would adjust next time.
5.0 / 5 from 1 result
I don't have a commercial gelato machine, so I modified this a little bit for my Musso Lussino. Here are the modifications I made: - I used 35g of fresh mint leaves steeped for 20 mins in the mixture after it reached 85˚C. I like the idea of using the mint paste, but I need to find it available in smaller quantities. - After the steeping of the mint, I poured the mixture through a fine strainer into an ice bath and chilled it for about 30 mins. Then I put in the fridge overnight. - The next day I churned and when it started to get thick, I drizzled in about 60g of melted dark chocolate - I then scooped it into a container to put my home freezer for a few hours I tasted and scraped the inside of the Musso Lussino after I got the bulk of it out and was DELICIOUS. This is my all time favorite base right now. Although I reserve the right to change my mind after it gets a little colder. I also want to know if putting it the fridge overnight likely makes any difference? I did almost forget to mix it up gently before pouring it into the mixer as it had separated a bit! UPDATE: I had a proper serving after it was in my freezer for about 4-5 hours and it was a little icy :-( Not too bad, but not that amazing texture I really want. Could this be from drizzling in the melted chocolate, is that creating little ice crystals? @Morgan do you have any ideas?
Replies
- Morgan Morano
Thanks for the review and for sharing your process in detail! I love that you steeped fresh mint into the base. Even with a great countertop machine like the Musso Lussino, I do think aging the base overnight can help when using smaller machines. It gives the stabilizer time to fully hydrate and can improve both body and flavor. Since you noticed some separation, whisking or blending the base again before churning is important. If you can find one in the future, I definitely recommend trying a white mint paste as well! Otherwise, a clean mint extract you enjoy could work well, but start with a very small amount as a little goes a long way. For the iciness - I don’t think the chocolate itself would necessarily create ice crystals but it's a possibility if the gelato melted. How long did you continue churning after adding it? It's important too to make sure the chocolate is not overly hot and to drizzle it in a very thin stream near the end, allowing the machine enough time to incorporate it before extracting. With home machines, I’ve also found that allowing the gelato to harden slightly in the freezer before folding in a chocolate variegato can sometimes help preserve the texture. You could also try increasing the LBG by another 0.5 grams. Let me know if you try it again and how it comes out!