Chocolate Mint Gelato Recipes

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REAL MINT CHOCOLATE CHIP GELATO RECIPE



Real Mint Chocolate Chip Gelato Recipe image

Fresh mint and swirls of melted milk chocolate make this Real Mint Chocolate Chip Gelato recipe a step above the rest.

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 6

2 cups (16floz/480ml) whole milk
1 cup (8floz/240ml) heavy whipping cream ((warmed))
⅓ cup (about 1oz/28g) fresh mint leaves ((packed, bruised slightly))
4 large egg yolks
¾ cup (6oz/170g) sugar
½ cup (3oz/85g) milk chocolate ((melted))

Steps:

  • In a medium saucepan, heat the milk, cream, and mint together until it comes to a simmer. Once it simmers, remove it from the heat and set it aside, and let it infuse for about 45 minutes.
  • Whisk the eggs and the sugar together in a medium mixing bowl.
  • One ladleful at a time, whisk the milk mixture into the eggs.
  • Return the gelato mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
  • Remove from the heat and immediately pour the mixture through the sieve. Discard all the solids left and mint in the sieve. Set aside to cool down at room temperature.
  • Once cooled, cover and refrigerate until thoroughly chilled, at least 3 hours but up to 3 days.
  • Churn according to the directions for your ice cream maker.
  • When the gelato starts to resemble soft serve and is almost finished churning, melt the chocolate either in the microwave or in a small saucepan over low heat.
  • While the machine is still churning, drizzle the hot melted chocolate into the gelato. It will freeze in ribbons into the gelato.
  • Transfer to an airtight, freezable container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.

MINT-CHOCOLATE CHIP GELATO



Mint-Chocolate Chip Gelato image

Gelato has more air than traditional American ice cream, so the consistency should be creamy, but light.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 7

2 1/2 cups whole milk
14 sprigs fresh mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
1/4 teaspoon pure peppermint extract
4 ounces semisweet chocolate, chopped

Steps:

  • In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids.
  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to heat and bring to a simmer.
  • Add half of the milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  • Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium mixing bowl. Place bowl in ice-water bath, stirring from time to time. Stir in peppermint extract. Freeze in an ice-cream maker according to instructions. Finely chop remaining sprigs of mint. Add mint and chopped chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

FRESH MINT CHIP GELATO



Fresh Mint Chip Gelato image

"Mint and chocolate were just made for each other and, when combined, just happen to be my favorite gelato flavor."

Provided by Curtis Stone

Categories     dessert

Time 7h45m

Yield about 2 quarts

Number Of Ingredients 6

1 cup sugar
2 tablespoons cornstarch
2 cups heavy cream
2 cups whole milk
6 fresh mint sprigs
4 ounces bittersweet chocolate (70% cacao), chopped

Steps:

  • In a large heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, about 10 minutes, or until the mixture thickens and begins to bubble.
  • Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. (Don't steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do.) Cover the mint cream and refrigerate about 4 hours, or until completely cold.
  • Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
  • Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir the chocolate until it has just melted. Remove from the heat and cool until the chocolate is barely warm and still fluid.
  • Transfer the gelato to a large bowl set over a bowl of ice. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout. If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.
  • Curtis serves his homemade gelato between waffle cookies.

DARK CHOCOLATE MINT GELATO



Dark Chocolate Mint Gelato image

This does not include time to chill mixture or freezing, according to your ice cream maker's instructions.

Provided by Charlotte J

Categories     Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups whole milk
1/2 cup fresh mint leaves, coarsely chopped
2/3 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch

Steps:

  • Bring 2 cups of milk to a simmer.
  • Add mint and simmer a few minutes.
  • Then, turn off heat and let steep for 30 minutes.
  • In another bowl, whisk remaining cup milk with sugar, cocoa powder and cornstarch.
  • Strain mint out of the warm milk and bring back to a simmer.
  • Add the cocoa mixture slowly, whisking to incorporate.
  • Cook until edges bubble and then a minute longer until mixture is slightly thickened.
  • Strain through a fine wire mesh strainer.
  • Cover with plastic and let sit cool in the fridge overnight or put over a bowl of ice to cool.
  • Once cooled, freeze according to your ice cream maker's instructions.

FRESH MINT CHOCOLATE CHIP GELATO



Fresh Mint Chocolate Chip Gelato image

Infused with fresh mint, this Mint Chocolate Chip Gelato has amazing flavor. It is refreshing and the perfect way to cool off in the heat.

Provided by Leigh Anne Wilkes

Categories     Dessert

Time 4h30m

Number Of Ingredients 6

1 cup sugar
2 Tbsp cornstarch
2 cups heavy cream
2 cups whole milk
6 fresh mint sprigs
4 ounces semisweet chocolate (chopped)

Steps:

  • In a large heavy saucepan, stir the sugar and cornstarch together. Stir in the cream and milk and cook over medium heat, stirring constantly for about 10 minutes, or until the mixture thickens and begins to bubble.
  • Add the mint sprigs. Set the pan into a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. If you leave the mint in too long the flavor will be too strong. Cover the mint cream and refrigerate about 4 hours, or until completely cold.
  • Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
  • While the milk mixture is cooling, melt the chocolate. I did it in the microwave but can also done in an double boiler. Cool until the chocolate is barely warm and still fluid.
  • After the gelato is processed, working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout, stir with a wooden spoon..
  • Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.
  • Read more at: http://www.foodnetwork.com/recipes/fresh-mint-chip-gelato.html?oc=linkback

Nutrition Facts : Calories 429 kcal, Carbohydrate 39 g, Protein 4 g, Fat 29 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 88 mg, Sodium 51 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

CHOCOLATE MINT GELATO



Chocolate Mint Gelato image

Make and share this Chocolate Mint Gelato recipe from Food.com.

Provided by Amandochka

Categories     Frozen Desserts

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1 3/4 cups 1% low-fat milk
2 tablespoons cornstarch
1/3 cup sugar
2 teaspoons unsweetened cocoa powder
3/4 teaspoon peppermint extract
1 ounce bittersweet chocolate, fine quality, finely chopped

Steps:

  • Special equipment needed: ice cream maker.
  • Stir together 1/4 cup milk and cornstarch.
  • Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Stir cornstarch mixture again and whisk into chocolate. Return to a boil, whisking, then remove from heat.
  • Add mint, a pinch of salt, and half of chocolate to saucepan, stirring.
  • Set saucepan in a large bowl of ice water to cool, whisking frequently.
  • Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.

Nutrition Facts : Calories 128.8, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.3, Sodium 47.6, Carbohydrate 26.2, Fiber 0.3, Sugar 22.3, Protein 3.8

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