I adore this recipe because it perfectly combines the refreshing taste of fresh mint with the richness of creamy gelato, making every bite a delightful treat that instantly lifts my spirits. Plus, the added crunch of mini chocolate chips transforms it into an indulgent experience that’s reminiscent of my favorite mint chocolate chip ice cream from childhood.
Nothing quite compares to the bright and zingy flavor of in-home-prepared Mint Chip Gelato. I start with a base that consists of 2 cups of whole milk and 1 cup of heavy cream, for a lovely, thick, rich texture.
I steep a whole cup of fresh mint leaves for an afternoon in the milk and cream, and the flavor that comes from that is nothing short of wonderful. You could brush your teeth with it, and it wouldn’t be half as good as this.
Ingredients
Milk, whole: A creamy base that is packed with rich amounts of vitamin D and calcium.
Richness and smoothness in texture are the contributions of heavy cream.
Sugar in granular form: Sweetening, energizing, and balancing with the mint.
Mint Leaves (Fresh): Refreshing, aromatic, assists digestion.
Yolk of Egg: Thickens, adds creaminess, gives protein.
Extract of peppermint: Treat for mint flavor and mint performance.
Small chocolate morsels: Sweet, contrasting, crunchy textures.
Ingredient Quantities
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- Pinch of salt
- 1 cup fresh mint leaves, packed
- 4 large egg yolks
- 1/2 teaspoon peppermint extract
- 3/4 cup mini chocolate chips
Instructions
1. In a medium saucepan, mix whole milk, heavy cream, granulated sugar, and a dash of salt. Over medium heat, and with occasional stirring, bring the mixture to the near-boil point. Ensure that no bubbles break the surface of the liquid and that it isn’t boiling.
2. Place the fresh mint leaves in the hot milk mixture. Take the mixture off of the heat. Cover the saucepan, and allow the mixture to steep for 30 minutes to fully extract the mint flavor.
3. Once the mixture has been steeped, pour it through a fine mesh sieve into a different container, gently pressing on the mint leaves so that they release as much liquid as possible into the new container. Throw the spent mint leaves into a compost bin, if you have one, and return the liquid to the original saucepan.
4. In another bowl, whip the egg yolks. Add very slowly around 1 cup of the warm milk mixed with mint in it to the yolks, whisking all the while to keep from scrambling the eggs.
5. Return the tempered egg yolk mixture to the saucepan containing the milk mixture. Cook over medium heat, stirring constantly with a wooden spoon (or spurtle), until the mixture thickens slightly and coats the back of the spoon. You’re looking for a slight thickening that you can tell has happened because you can see the spatula or spoon track smoothly through the mixture. You’re also looking for a temperature that is about 170-175 degrees F. and for doneness that obviously has not boiled.
6. Take the saucepan off the heat and mix in the peppermint extract.
7. Pour the custard into a large bowl. Cover with plastic wrap directly on the surface to keep it from forming a skin. Chill in the refrigerator until completely cold, at least 4 hours or overnight.
8. After the mixture has been chilled, pour it into an ice cream maker. Churn it in accordance with the instructions provided by the maker’s manufacturer.
9. When there are just a few minutes left in the churning process, add the chocolate mini chips so they can be incorporated evenly into the gelato.
10. Put the gelato into a container that won’t let air in and place it in the freezer. For at least 2 hours, let the gelato solidify. After this necessary waiting period, you are free to serve—and enjoy—your own infused mint gelato with chocolate chips!
Equipment Needed
1. Medium saucepan
2. Wooden spoon or spurtle
3. Fine mesh sieve
4. Separate container for strained liquid
5. Bowl for whipping egg yolks
6. Whisk
7. Large bowl
8. Plastic wrap
9. Ice cream maker
10. Airtight container for storage
FAQ
- Can I use dried mint instead of fresh mint leaves?No, fresh mint leaves are necessary to obtain the bright, refreshing taste in this gelato.
- What can I substitute for the heavy cream?Half-and-half may be used; however, it will yield a slightly less creamy texture.
- Is it possible to use a different chocolate instead of mini chocolate chips?Certainly, it’s possible to take standard chocolate and reduce it to a minuscule size. However, when it comes to mixing with the base of the gelato, nothing quite beats the way that mini chocolate chips do it.
- How long should I steep the mint leaves in the milk?Let the milk steep with mint for no less than 30 minutes to fully develop its flavor.
- Can I store the gelato in the freezer for a long time?It is ideal to consume the gelato within 1-2 weeks for the best texture and flavor.
Substitutions and Variations
You can use 2% milk in place of whole milk for a lighter gelato.
Half-and-half can be used instead of heavy cream for a less rich texture.
Instead of using granulated sugar, use coconut sugar or honey as a natural sweetener.
Substitute 1 tablespoon of mint extract for fresh mint leaves if fresh mint is not on hand.
Mini chocolate chips can be swapped for dark chocolate chips if you’re looking for something with a slightly more robust taste. Both will melt and mix nicely into any cookie dough.
Pro Tips
1. Use Fresh, High-Quality Mint: To intensify the mint flavor, ensure the mint leaves are fresh and vibrant. This will make a significant difference in the final taste compared to older or bruised leaves.
2. Chill the Custard Bowl: Before pouring the custard into an ice cream maker, chill the bowl it will be mixed in. This helps the mixture begin freezing more quickly, ultimately leading to a smoother texture.
3. Avoid Over-Steeping the Mint: While steeping for longer can extract more flavor, prolonged steeping of mint can introduce bitter notes. If you desire a stronger mint flavor, consider adding a bit more mint rather than steeping longer.
4. Ensure Proper Tempering: When tempering the egg yolks, add the warm milk mixture very slowly while whisking continuously to avoid scrambling. This step is crucial for a smooth and creamy custard base.
5. Storage Tip: For best results, store your gelato in the coldest part of the freezer and cover the surface with a piece of parchment paper under the lid to minimize ice crystal formation. This helps preserve the creamy texture.
Mint Chip Gelato Recipe
My favorite Mint Chip Gelato Recipe
Equipment Needed:
1. Medium saucepan
2. Wooden spoon or spurtle
3. Fine mesh sieve
4. Separate container for strained liquid
5. Bowl for whipping egg yolks
6. Whisk
7. Large bowl
8. Plastic wrap
9. Ice cream maker
10. Airtight container for storage
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- Pinch of salt
- 1 cup fresh mint leaves, packed
- 4 large egg yolks
- 1/2 teaspoon peppermint extract
- 3/4 cup mini chocolate chips
Instructions:
1. In a medium saucepan, mix whole milk, heavy cream, granulated sugar, and a dash of salt. Over medium heat, and with occasional stirring, bring the mixture to the near-boil point. Ensure that no bubbles break the surface of the liquid and that it isn’t boiling.
2. Place the fresh mint leaves in the hot milk mixture. Take the mixture off of the heat. Cover the saucepan, and allow the mixture to steep for 30 minutes to fully extract the mint flavor.
3. Once the mixture has been steeped, pour it through a fine mesh sieve into a different container, gently pressing on the mint leaves so that they release as much liquid as possible into the new container. Throw the spent mint leaves into a compost bin, if you have one, and return the liquid to the original saucepan.
4. In another bowl, whip the egg yolks. Add very slowly around 1 cup of the warm milk mixed with mint in it to the yolks, whisking all the while to keep from scrambling the eggs.
5. Return the tempered egg yolk mixture to the saucepan containing the milk mixture. Cook over medium heat, stirring constantly with a wooden spoon (or spurtle), until the mixture thickens slightly and coats the back of the spoon. You’re looking for a slight thickening that you can tell has happened because you can see the spatula or spoon track smoothly through the mixture. You’re also looking for a temperature that is about 170-175 degrees F. and for doneness that obviously has not boiled.
6. Take the saucepan off the heat and mix in the peppermint extract.
7. Pour the custard into a large bowl. Cover with plastic wrap directly on the surface to keep it from forming a skin. Chill in the refrigerator until completely cold, at least 4 hours or overnight.
8. After the mixture has been chilled, pour it into an ice cream maker. Churn it in accordance with the instructions provided by the maker’s manufacturer.
9. When there are just a few minutes left in the churning process, add the chocolate mini chips so they can be incorporated evenly into the gelato.
10. Put the gelato into a container that won’t let air in and place it in the freezer. For at least 2 hours, let the gelato solidify. After this necessary waiting period, you are free to serve—and enjoy—your own infused mint gelato with chocolate chips!
