Ingredients
Method
Warm the Milk and Cream
- Pour the milk and cream into a saucepan. Heat over medium until steaming, but don’t let it boil.
Whisk Yolks and Sugar
- In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
Temper the Eggs
- Slowly pour a small amount of hot milk mixture into the yolks while whisking constantly. Then, add the tempered yolks back into the saucepan.
Cook the Custard
- Stir gently over low heat until the mixture thickens slightly and coats the back of a spoon.
Add Flavor
- Stir in peppermint extract (or steeped mint). Add a pinch of salt.
Chill
- Pour into a clean bowl. Cover and refrigerate for at least 4 hours, or overnight.
Churn
- Pour the chilled mixture into an ice cream maker and churn according to your machine’s instructions.
- Add Chocolate
- During the last few minutes of churning, sprinkle in chopped dark chocolate.
Freeze
- Transfer to a freezer-safe container, smooth the top, and freeze for 2 hours before serving.
Notes
- If you don’t have an ice cream maker, you can still make this gelato. Pour the chilled custard into a shallow dish, freeze it, and stir every 30 minutes until creamy.
- Fresh mint leaves give a softer, natural taste compared to extract. If you want a bolder flavor, use peppermint extract.
- For extra crunch, drizzle melted chocolate into the churning gelato—it hardens into thin, crackly shards.