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Ingredients
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Gelato Base
Method
Preparation
- 1
Steeping the Mint
In a saucepan, combine the whole milk, heavy cream, and fresh mint leaves. Heat the mixture over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes.
- 2
Making the Custard
In a separate bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Gradually pour in the warm milk and cream mixture, whisking continuously to temper the eggs. Pour everything back into the saucepan.
- 3
Cooking the Custard
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- 4
Straining and Cooling
Strain the custard through a fine-mesh sieve into a clean bowl to remove the mint leaves. Stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- 5
Churning the Gelato
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, melt the bittersweet chocolate and drizzle it into the gelato for a marble effect.
- 6
Freezing
Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.
