Chef Brandon Myles Perry's Shot Glass of Tropical Gelato

Chef Brandon Myles Perry is a 22 year old Canadian Chef, his passion is Food comes from...well he doesn't know, but is the author of 4 books chef books, holds a Culinary Art's diploma, a certified ships cook, a certified sommolier and mixologist, and a pastry chef after just finishing up with private instruction under pastry chef Josephine Rodriguez ( Le Bernardin, Nobu, Le Cirque 2000, Solo, Fredricks Madison, New Leaf Cafe, The boathouse cafe...)

Chef Brandon has worked at many 2 star Lodges as a sous chef while in Culinary School, after this he then worked for two years as the Executive Chef at a 4 star Inn before becoming a writer as well as a musician and graphic artist as well as a private chef.

He Currently works in Nova Scotia and does International Caterings as well as private chef work, and teaches Culinary Arts independently, for a living.

Method
In a 3- to 4-quart pan, combine milk and sugar.
Place over medium heat, stirring just until sugar is dissolved.
With a wire whisk, gradually beat 1 cup of the warm milk mixture into egg yolks in a medium- size bowl, then beat egg mixture into remaining milk mixture.
Cook, stirring constantly, over low heat until liquid coats back of a spoon 15 minutes, remove from heat, stir in vanilla, and let cool slightly.
Refrigerate until thoroughly chilled 2 hours.
In a blender or food processor, combine pineapple, bananas, orange peel, and orange juice; whirl until pureed, stir into chilled egg mixture, pour into container of a self-refrigerated, electric, or hand-cranked ice cream maker.

To make Foam take warm cream, flavor with vanilla bean for a few minutes, then add cinnamon and crème de mint and allow to cool down for 15 minutes.

Then Add Gelato to shot glass and with emersion blender lightly make foam by passing the blender on high over the top of the cream, and then spoon the foam lightly over the shot glass of gelato and garnish with mint, and before you eat drink half a shot of warmed crème de mint, as well as enjoy a luke-warm dark roast Irish creamed coffee after.