Mint Gelato Recipe 455

Steps:

• 1. Allow the mint leaves to steep in the milk overnight in the refrigerator. 2. Pour the milk through a sieve into a saucepan. Scald the milk, then remove from heat. 3. Meanwhile, beat the yolks and sugar together until fluffy. Whisk in a few tablespoons of the scalded milk, then add the egg/milk mixture into the remaining scalded milk. Return to heat on low, stirring occasionally, and cook until the mixture coats the back of a spoon. 4. Strain and refrigerate until cool. Add to a ice cream maker and churn until frozen and creamy. Remove to a freezer-safe container and freeze until hard, about 1 to 2 hours. Allow to soften slightly before serving.

Steps:

• 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.

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.

Steps:

• Bring 2 cups of milk to a simmer.
• Add mint and simmer a few minutes.
• Then, turn off heat and let steep for 30 minutes.
• In another bowl, whisk remaining cup milk with sugar, cocoa powder and cornstarch.
• Strain mint out of the warm milk and bring back to a simmer.
• Add the cocoa mixture slowly, whisking to incorporate.
• Cook until edges bubble and then a minute longer until mixture is slightly thickened.
• Strain through a fine wire mesh strainer.
• Cover with plastic and let sit cool in the fridge overnight or put over a bowl of ice to cool.
• Once cooled, freeze according to your ice cream maker's instructions.

Steps:

• Special equipment needed: ice cream maker.
• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Stir cornstarch mixture again and whisk into chocolate. Return to a boil, whisking, then remove from heat.
• Add mint, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.