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23 ninjakitchen.co.uk22
Rich Chocolate
Gelato
DIRECTIONS
1. Place egg yolks, sugar and cocoa powder
into a small saucepan. Whisk until fully
combined and sugar is dissolved.
2. Add double cream and milk and stir to mix
in.
3. Place saucepan on hob over medium heat,
stirring constantly with a whisk or silicone
spatula. Cook until temperature reaches
74-79°C on an instant-read thermometer.
4. Remove from heat, stir in chocolate and
pour through a fine-mesh sieve into an
empty tub. Place tub into an ice bath.
Once cooled, place lid on tub and freeze
for 24 hours.
5. Remove tub from freezer and remove lid
from tub. Please use the Quick Start Guide
for assembly and processing information.
6. Select GELATO.
7. Once processing is complete, add mix-ins
or remove gelato from tub and serve
immediately.
INGREDIENTS
4 large egg yolks
80g caster sugar
15g cocoa powder, sifted
230ml double cream
100ml whole milk
50g dark chocolate 74% solids,
broken into small pieces
TOOLS NEEDED
Small saucepan
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
PREP: 5 MINUTES
COOK TIME: 7-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Gelato
FREEZE TIME
24 HOURS
INGREDIENTS
80g granulated sugar
230ml double cream, warm with
milk in a microwave to a temp
of 50°C
180ml whole milk
½ teaspoon sea salt flakes
4 medium egg yolks
½ teaspoon vanilla extract
Salted Caramel
Gelato
4. Whisk yolks into caramel mixture in
saucepan and raise heat to medium,
stirring constantly with a whisk or
silicone spatula. Cook until temperature
reaches 74-79°C on an instant-read
thermometer.
5. Remove base from heat, add vanilla and
pour through a fine-mesh sieve into an
empty tub. Place tub into an ice bath.
Once cooled, place lid on tub and freeze
for at least 24 hours.
6. Remove tub from freezer and remove lid
from tub. Please use the Quick Start
Guide for assembly and processing
information.
7. Select GELATO.
8. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
DIRECTIONS
1. Place sugar in a medium saucepan over moderate
heat, stirring occasionally with a wooden spoon,
until it melts, (this may take around 10 minutes)
then caramelises into a rich copper colour and just
begins to smoke. (If the colour is too light, your ice
cream will be sweet but without depth of flavour;
if it’s too dark, it will taste burnt.)
2. Remove pan from heat and gradually whisk in half
the cream, milk, and salt. THE CARAMEL WILL
HARDEN INTO A LUMP. Return pan to low heat
and stir until any hardened caramel is dissolved.
Add in remaining amount of milk and cream.
3. In a small bowl, whisk egg yolks slightly and
then whisk in a small amount of the warm
caramel mixture.
PREP: 10 MINUTES
COOK TIME: 10-15 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Gelato
FREEZE TIME
24 HOURS
Once the gelato is ready, add 2
tablespoons of salted butter caramel as a
mix-in, for even richer flavour.
TIP
It is important to stay within the
74°C–79°C range. The eggs should reach
at least 74°C for them to be food safe but
will curdle and scramble if overcooked.
Additionally, cooking to this temperature
range integrates the sugar and thickens
the mixture, resulting in smoother texture.
TIP
TOOLS NEEDED
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Use if crumbly for a creamier
result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
Medium saucepan
Wooden Spoon
Small bowl
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
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