JEAN’S BA­SIC CHOCO­LATE GELATO

NZ Lifestyle Block - - Have Your Say -

In­gre­di­ents 100g caster sugar 40g whole milk pow­der 15g bit­ter choco­late pow­der (use the best you can get) 320g blue top milk 135g cream 30g wa­ter 5g choco­late syrup (I used Monin) 2.5g xan­than gum Method Mea­sure the dry in­gre­di­ents into a bowl, then pour the liq­uids into the same bowl. Whisk or beat to com­bine. Pour into the mov­ing churn and mix for 20-30 min­utes un­til thick. Place in lid­ded con­tainer and freeze – it will go quite hard in the freezer but soft­ens if you take it out 5 min­utes be­fore serv­ing.

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