Fresh Mint Chip Gelato Recipes

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

Ingredients

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

Number Of Ingredients 0

Ingredients

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 1,330

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