MINT-CHOCOLATE CHIP GELATO
Gelato has more air than traditional American ice cream, so the consistency should be creamy, but light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 7
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.
FRESH MINT & CHOC CHIP ICE CREAM
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Nutrition Facts : Calories 549 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
DARK CHOCOLATE MINT GELATO
This does not include time to chill mixture or freezing, according to your ice cream maker's instructions.
Provided by Charlotte J
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
REAL MINT CHOCOLATE CHIP GELATO RECIPE
Fresh mint and swirls of melted milk chocolate make this Real Mint Chocolate Chip Gelato recipe a step above the rest.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat the milk, cream, and mint together until it comes to a simmer. Once it simmers, remove it from the heat and set it aside, and let it infuse for about 45 minutes.
- Whisk the eggs and the sugar together in a medium mixing bowl.
- One ladleful at a time, whisk the milk mixture into the eggs.
- Return the gelato mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
- Remove from the heat and immediately pour the mixture through the sieve. Discard all the solids left and mint in the sieve. Set aside to cool down at room temperature.
- Once cooled, cover and refrigerate until thoroughly chilled, at least 3 hours but up to 3 days.
- Churn according to the directions for your ice cream maker.
- When the gelato starts to resemble soft serve and is almost finished churning, melt the chocolate either in the microwave or in a small saucepan over low heat.
- While the machine is still churning, drizzle the hot melted chocolate into the gelato. It will freeze in ribbons into the gelato.
- Transfer to an airtight, freezable container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.
CHOCOLATE MINT GELATO
Make and share this Chocolate Mint Gelato recipe from Food.com.
Provided by Amandochka
Categories Frozen Desserts
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128.8, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.3, Sodium 47.6, Carbohydrate 26.2, Fiber 0.3, Sugar 22.3, Protein 3.8
FRESH MINT CHIP GELATO
"Mint and chocolate were just made for each other and, when combined, just happen to be my favorite gelato flavor."
Provided by Curtis Stone
Categories dessert
Time 7h45m
Yield about 2 quarts
Number Of Ingredients 6
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.
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- Chop the butter into small pieces and roughly chop the fresh mint. Place the butter and mint in a saucepan over medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes (you don’t want it to solidify, just to cool)
- Pour the butter through a fine sieve to remove the mint pieces. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
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- In a large, heavy saucepan, whisk together the sugar, cornstarch and salt. Whisk in the heavy cream and milk. Cook over medium heat, whisking constantly, for about 10 minutes, or until the mixture thickens and just begins to bubble.
- Remove cream mixture from heat. Transfer the hot cream mixture to a heatproof bowl and add the mint. Set the bowl of cream over a larger bowl of ice water and stir occasionally until cool; about 4-5 minutes. (Note: Steeping the mint for too long will result in a grassy flavor.)
- After steeping, discard mint and cover the ice cream mixture. Refrigerate for about 6-8 hours (or overnight), until cream mixture is completely cold.
- Transfer the cold mint cream mixture to your ice cream maker and churn on low, according to the manufacturer’s instructions, until frozen, about 20 minutes. Note: Gelato will still be soft after 20 minutes but will firm up in freezer.
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