Fresh Mint Chocolate Chip Gelato Recipes

FRESH MINT CHIP GELATO

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.

REAL MINT CHOCOLATE CHIP GELATO RECIPE

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.