Dark Choc Ginger Gelato
We’re bringing a dark choc and ginger gelato to the table this summer. Creamy, rich, with tasty bits of naked ginger and a generous drizzle of caramel sauce… this recipe will get the table talking!
We’re bringing a dark choc and ginger gelato to the table this summer. Creamy, rich, with tasty bits of naked ginger and a generous drizzle of caramel sauce… this recipe will get the table talking!
Ingredients:
Fior di Latte Base
- 300ml full-cream milk (cold)
- 150ml pure cream (cold)
- 90g caster sugar
- Pinch of sea salt
Mix-ins & Finish
- 40g naked ginger, finely chopped
- 50g dark chocolate chips
- 1 tsp finely grated orange rind
- 40g roasted macadamias, crushed
- 2 tbsp caramel sauce, slightly warmed
Method (base)
- Whisk milk, cream, sugar and salt in a jug until dissolved.
- Pour into a Ninja Creami pint container (fill line must be level).
Method
- Spin the frozen base on Gelato or Ice Cream mode. If crumbly, run a Re-spin.
- Remove the pint, create a well in the centre, and add naked ginger, choc chips, orange rind, and macadamias.
- Return to the Creami and run the Mix-in cycle.
- Remove, drizzle over the caramel sauce, and fold gently with a spoon to create ribbons.
- Serve immediately for soft-serve texture, or refreeze for 1–2 hours for firmer scoops.
Products in this recipe
