Large handful
fresh mint leaves (rinsed and dried)
50g/2oz dark
chocolate (broken into small pieces)
Method:
Put the eggs and sugar in a heatproof bowl that will sit
over a saucepan with
plenty of room underneath. Using an electric mixer, beat
the eggs and sugar together until thick and creamy.
Put the milk and cream in the saucepan and bring to a
simmer, stirring. Pour on to the eggs, whisking
constantly.
Rinse the pan and put 2.5cm/1in
water in the bottom. Place the bowl on top, making sure
the base does not touch the water.
Turn the heat to
medium-high and stir the
custard over the hot water until it is thick enough to
coat the back of the spoon.
Tear the mint leaves
and stir them into the custard. Remove the custard from
the heat. Leave to cool, then cover and infuse for at least
2 hours. Chill for 30 minutes.
Strain the mixture
through a small nylon sieve to remove the pieces of
mint. Transfer to a freezer container and freeze for 2
hours, until frozen 2.5cm/1in from the sides.
Scrape into a bowl and beat again until smooth.
Stir in
the chocolate pieces, smooth the top, cover with
Clingfilm and freeze until set. Transfer to the
refrigerator 20 minutes before serving.
Desserts Recipes -
Mint-Chocolate
Gelato
Recipe
