City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Mint Gelato

July Aug 2018

From Julie Van Rosendaal

One of my favourite things to do with fresh herbs, particularly unique ones like chocolate mint or lemon thyme, is to steep them in cream before making ice cream or panna cotta. When you have a lot of mint, chocolate-mint ice cream is a great idea.

3-5 sprigs fresh mint

1-1/2 c. water

1/2 c. heavy (whipping) cream

1 c. sugar

3/4 c. cocoa

2-4 oz dark (70% cocoa) chocolate, chopped

On a chopping board, bruise the fresh mint with the back of a knife, or squish it with your fingers to release more flavour. Put it into a medium saucepan with the water and cream, bring to a simmer, then set aside to steep for half an hour or so. Pull out the mint or strain it through a fine sieve.

In the same saucepan, stir together the sugar and cocoa, whisk in the water-cream-mint mixture and set it over medium-high heat. Bring the mixture to a simmer and cook for about 2 minutes, add the chocolate and take it off the heat. Let it sit for a minute or two, then stir until smooth. Cool completely and refrigerate until well chilled.

Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s directions.

Makes about 1 L.