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Mint choc-chip gelato
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Posted 06 January 2013 - 04:56 PM
Delicious just about covers it:
The entire thing, devoured in one sitting. Another batch is currently churning away, tempting me with its minty siren call.
Due to allergies, I substituted cow milk with rice milk (ice-cream master David Lebovitz recommends rice rather than soy milk) and drizzled it with lindt 70% dark choc.
Of course, it has a different flavour and mouthfeel to traditional egg custard and cream icecream (big difference in calories too), but the corn flour really did work to keep it smooth and stop the iciness.
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