The Cookbook Challenge Week 7 - Soft - Mint Gelato - 1 - $ - V - !

I've been inspired to make gelato for a few reasons today...

Firstly, because it is HOT where I live. As I type this it's 38C degrees and almost 6 in the pm! PHEW. (Did I mention it's HOT?)

Secondly, because lots of my fave bloggers seem to have scored ice-cream makers for Christmas and I have had severe appliance-envy reading all about them this week. (Did I mention I am so jealous I could almost spit?)

Thirdly, because a special darling boarded a plane somewhere that was snowing this morning and is travelling for around 26 hours to come and spend New Years with me, so I figure I better make something cold to make her feel at home. (Did I mention I have some super-duper friends?)

Lastly, because this week's Cookbook Challenge is soft, and ain't nothing softer, nor sweeter than some homemade ice-cream.
I did cheat a little bit and use a cooking magazine, rather than a book. This recipe is from the current issue of delicious and is meant to accompany pea soup of all things! Peas and me aren't friends, so I just made the gelato. Also, because I can't do as I'm told, I added some shaved dark chocolate, because mint and 70% cocoa are a match made in heaven in my humble opinion.
If you plan on giving this a try for a dinner party dessert you probably want to double the amounts as the following doesn't make a lot.


Ingredients

2 tsp grated lemon zest
1 tbs lemon juice
1/4 cup caster sugar
1/3 cup cold water
1 cup chopped mint leaves, plus 2 tbs extra and extra whole leaves to garnish
125gm mascarpone cheese
1 egg white
25gm dark chocolate (optional)

Place lemon zest, juice, sugar, water and the cup of mint in a saucepan.

I wish there was smell-o-vision because this part was lovely!

Stir over a low heat to dissolve the sugar. Increase the heat to medium and simmer for 2 minutes. It's going to catch really quickly so keep an eye on it. Strain through a sieve and press down on the solids to get all the juices and flavours out.
Cool the syrup and add to the mascarpone. Make sure the syrup is cold or it will curdle the cheese.
Pour the gelato mix into a shallow plastic dish and freeze for 3 hours.
If using chocolate whizz it and the remaining mint in the food processor first to finely chop. Add the gelato mix and the egg white and whizz well to combine. Return to the freezer for at least 4 hours or ideally overnight.

It sets very hard so take it out of the freezer 10-15 minutes before serving, with a mint leaf to garnish.

Enjoy!