Best Dark Chocolate Mint Gelato Recipes

REAL MINT CHOCOLATE CHIP GELATO RECIPE

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

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.

DARK CHOCOLATE MINT GELATO

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.