Mint-Chocolate Chip Gelato

Source
10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
Mint-Chocolate Chip Gelato
  • yield Makes about 1 quart

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

Directions

  1. Step 1

    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.

  2. Step 2

    Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.

  3. Step 3

    Add half of the warm 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.

  4. Step 4

    Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in peppermint.

  5. Step 5

    Freeze in ice-cream maker according to instructions. Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

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