Mint stracciatella gelato recipe
Stracciatella (meaning ‘raggedy’) is like a choc-chip, where molten chocolate is run through the gelato towards the end of its manufacture, creating fine chocolate shreds. You could omit the stracciatella for a plain mint gelato. But why would you?
There's also a big difference between the taste of fresh mint leaves and the taste of toothpaste. The real deal is a refreshing breeze to make properly at home – all you need for a big mint flavour is a big bunch of mint. To keep it from oxidising (browning) in the gelato, the mint needs rapid blanching first, then rapid cooling to keep the flavour fresh. Before you start, ready yourself with a pan of unsalted boiling water and a bowl of iced water.
This recipe makes 1 litre/1.7 pints, or 15 scoops.
Note: you will need an ice cream machine and churn time isn't included in the timings.
Ingredients
- 130 g granulated or caster sugar
- 40 g skimmed milk powder
- 1 tsp (level) locust bean gum powder; or 2 tablespoons starch (arrowroot or cornflour)
- 640 ml whole milk
- 40 g glucose (aka dextrose) syrup or powder, or light runny honey
- 4.6 oz granulated or caster sugar
- 1.4 oz skimmed milk powder
- 1 tsp (level) locust bean gum powder; or 2 tablespoons starch (arrowroot or cornflour)
- 22.5 fl oz whole milk
- 1.4 oz glucose (aka dextrose) syrup or powder, or light runny honey
- 4.6 oz granulated or caster sugar
- 1.4 oz skimmed milk powder
- 1 tsp (level) locust bean gum powder; or 2 tablespoons starch (arrowroot or cornflour)
- 2.7 cups whole milk
- 1.4 oz glucose (aka dextrose) syrup or powder, or light runny honey
- 200 g mint, with stalks (2 really big bunches)
- 150 ml double (heavy) cream
- 50 g dextrose powder or icing sugar
- 45 g dark chocolate (70%), chopped
- 15 g cocoa butter or coconut oil
- 7.1 oz mint, with stalks (2 really big bunches)
- 5.3 fl oz double (heavy) cream
- 1.8 oz dextrose powder or icing sugar
- 1.6 oz dark chocolate (70%), chopped
- 0.5 oz cocoa butter or coconut oil
- 7.1 oz mint, with stalks (2 really big bunches)
- 0.6 cup double (heavy) cream
- 1.8 oz dextrose powder or icing sugar
- 1.6 oz dark chocolate (70%), chopped
- 0.5 oz cocoa butter or coconut oil
Details
- Cuisine: Italian
- Recipe Type: Ice cream
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 7
Step-by-step
To make the base bianca
- In a small bowl, stir the sugar, milk powder and locust bean powder or starch together thoroughly.
- Put the milk and glucose or runny honey in a saucepan. Heat gently until barely simmering.
- Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat.
- Cover the pan and leave the base to cool to room or fridge temperature. (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)
To make the mint stracciatella gelato
- Have ready a large pan of boiling water and a bowl of iced water.
- Blanch the mint for literally 10 seconds in the boiling water (stalks and all), then drain and immediately refresh in the iced water. Drain the mint again and squeeze it dry.
- Blend the mint finely with the cream, dextrose powder or icing sugar and the base bianca, until it looks like a green paint.
- Strain the mixture through a sieve into a bowl, pressing to get all the goodness out. (Discard the contents of the sieve.)
- Transfer the verdant liquid to your ice cream machine and churn until fully firm.
- While the gelato is churning, gently melt together the chocolate and cocoa butter or coconut oil in a bowl set over a small pan of simmering water. (Or, use a microwave on low.) Allow the melted chocolate mixture to cool almost to room temperature.
- When the gelato is as firm as you’d normally say it was ready, but certainly before it balls up on the paddle, pour in the chocolate in a steady stream with the ice cream machine still running. The paddle will break the chocolate mixture into shards as it solidifies. A slower pour will yield finer strands; faster will be chunkier.
- Before serving, put the mint stracciatella in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.
This recipe is from Gelupo Gelato by Jacob Kenedy (Bloomsbury Publishing, £14.99). Out now. Photography by Steve Joyce, illustrations by Marta Andren, Here Design.
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