Fresh Mint Chip Gelato
Recipe Overview
Level: Easy
Total Time: 7 hours 45 minutes
Prep Time: 30 minutes
Inactive Time: 7 hours
Cook Time: 15 minutes
Yield: About 2 quarts
Ingredients
Directions
In a large heavy saucepan, stir sugar and cornstarch to blend. Whisk in cream and milk, then cook over medium heat—whisking constantly—for about 10 minutes until the mixture thickens and begins to bubble.
Transfer the cream mixture to a heatproof bowl and add mint. Set the bowl over a bowl of ice water to cool quickly, stirring occasionally until cool. Discard the mint after 5 minutes (steeping too long can impart a grassy flavor, so a quick steep while cooling is best). Cover the mint cream and refrigerate for about 4 hours until completely cold.
Freeze the mint cream in an ice cream maker according to the manufacturer’s instructions until frozen.
Meanwhile, place chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until just melted, then remove from heat and cool until barely warm and still fluid.
Transfer the gelato to a large bowl set over ice. Working quickly, drizzle melted chocolate into the gelato while whisking or stirring vigorously—the chocolate will flake into bits as it hits the cold gelato. For larger chocolate pieces, use a wooden spoon to stir slowly. Serve immediately, or transfer to a container and freeze until firm (3 to 4 hours).
This gelato is often served between waffle cookies for an extra indulgent treat.
