Fresh Mint Chip Gelato
Fresh Mint Chip Gelato requires around 7 hours and 45 minutes from start to finish. This recipe makes 4 servings with 859 calories, 8g of protein, and 59g of fat each. For $1.57 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. Many people made this recipe, and 287 would say it hit the spot. It is a good option if you're following a gluten free diet. If you have whole milk, cornstarch, heavy cream, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so tremendous spoonacular score of 40%. Similar recipes are WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes, Fresh Mint Chocolate Chip Cookies, and Fresh Mint Chip Frozen Yogurt Recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 435 minutes
Ingredients:
4 ounces bittersweet chocolate (70% cacao), chopped
2 tablespoons cornstarch
2 cups heavy cream
6 fresh mint sprigs
1 cup sugar
2 cups whole milk
Equipment:
sauce pan
whisk
bowl
ice cream machine
wooden spoon
Cooking instruction summary:
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. Photograph by Ray Kachatorian
Step by step:
1. In a large heavy saucepan, stir the sugar and cornstarch to blend.
2. 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.
3. 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.
4. Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
5. 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.
6. Remove from the heat and cool until the chocolate is barely warm and still fluid.
7. 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.
8. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.
9. Curtis serves his homemade gelato between waffle cookies.
10. Photograph by Ray Kachatorian
Nutrition Information:
covered percent of daily need
