This dish contains the following allergens: Eggs, milk, Milk/Dairy
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200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Utensils
Step 1
Gently bring the cream and milk to the boil in a small saucepan. Once boiling, remove from heat, add verbena leaves then leave to infuse for 30 minutes.
Step 2
Meanwhile, whisk egg yolks and sugar in a medium bowl until pale.
Step 3
While whisking, slowly pour one-quarter of the cream mixture through a sieve into the egg mixture. Once combined, pour in the rest of the cream mixture and whisk again.
Step 4
Add food colouring (if using) then transfer mixture to saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5
Remove gelato base from heat and pour through a sieve into the empty tub. Place tub in an ice bath.
Step 6
Once cool, place storage lid on tub and freeze for 24 hours.
Step 7
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 8
Select GELATO.
Step 9
Once processing is complete, gelato from tub and serve immediately.
Gently bring the cream and milk to the boil in a small saucepan. Once boiling, remove from heat, add verbena leaves then leave to infuse for 30 minutes.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 2 of 9
Meanwhile, whisk egg yolks and sugar in a medium bowl until pale.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 3 of 9
While whisking, slowly pour one-quarter of the cream mixture through a sieve into the egg mixture. Once combined, pour in the rest of the cream mixture and whisk again.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 4 of 9
Add food colouring (if using) then transfer mixture to saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 5 of 9
Remove gelato base from heat and pour through a sieve into the empty tub. Place tub in an ice bath.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 6 of 9
Once cool, place storage lid on tub and freeze for 24 hours.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 7 of 9
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 8 of 9
Select GELATO.
200ml
whipping cream
300ml
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
75g
icing sugar
3 drops
green food colouring (optional)
7fl. oz
whipping cream
10.5fl. oz
whole milk
3 handfuls
fresh verbena leaves
3
egg yolks
2.63oz
icing sugar
3 drops
green food colouring (optional)
Step 9 of 9
Once processing is complete, gelato from tub and serve immediately.
