WE SAMPLED:
Gelatos:
Honey-Roasted Peach-Anise Hyssop
Genovese Basil (WE CHURNED ON SITE WITH PEDAL POWER!)
Fig Leaf with Brandied Macerated Figs
Toppings:
Blueberries
Honey Puffed Millet
Bittersweet Chocolate
Honey-Rosemary-Almond Toffee
WE MADE MINT GELATO TWO WAYS:
Mint Gelato with eggs:
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
6 egg yolks
1/4 teaspoon salt
2 cups mint leaves
Mint Gelato with gums:
2 cups whole milk
1 cup cream
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons rice flour
pinch xanthan gum 1/2 of (1/8 teaspoon)
.40 grams locust bean gum, approximately 1/8 teaspoon
.30 grams carrageenan. approximately 1/8 teaspoon
2 cups mint leaves
