New This Month

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: Martha Stewart Living, June/July 1994


  • 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


  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. 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.

  3. 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.

  4. 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.

Cook's Notes

For the best flavor, soften it slightly in the refrigerator before serving.

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