Mint-Chocolate Chip Gelato
Gelato has more air than traditional American ice cream, so the consistency should be creamy, but light.
- Yield: Makes about 1 quart
Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
- 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
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.