I’ve been on a serious frozen-treat kick lately—ice cream, popsicles, gelato—you name it. Expect more recipes in the coming weeks; ideas are pouring out of me.
Gelato is one of my favorite summer indulgences. I still remember the first time I tried it: my grandmother took me to a tiny shop tucked off the main road. You could miss it unless you knew it was there, marked only by a small neon sign. I ordered crema with peaches and was stunned by the density and creaminess. The gelato melted into the peach juices in the most heavenly way. From that moment I was hooked.
For this recipe I wanted the mint flavor to be layered and fresh, so I chose a cold infusion. Some chefs warn that steeping mint in hot cream for too long can yield bitter notes; others, like Jeni of Jeni’s Splendid Ice Creams, recommend a cold steep overnight. I followed the cold-seep method to capture the bright, nuanced mint aroma without any bitterness.
I get obsessed each year with growing a small herb garden, especially different mints. Starting from seed hasn’t worked as well for me as buying live plants at the farmers’ market, but those tend to thrive for a while before I inevitably neglect them. This year I picked up spearmint, peppermint, and apple mint. Apple mint has a light, fruity character that I loved. I used a mix of the three to create a refreshing, layered mint finish in the gelato. If fresh mint isn’t available, peppermint extract is a fine substitute—use about 1 1/4 teaspoons.
I also wanted texture—something to contrast the silky gelato. Dark chocolate–coated almonds provided the perfect crunch. These almonds are dusted with cocoa powder rather than a candy shell, giving them a more intense chocolate flavor and leaving delicate streaks of chocolate throughout the gelato.
Notes on technique: gelato benefits from a slow-churn machine designed for gelato to get the dense, creamy texture. If you have only a standard ice cream maker, it will still work but may yield a slightly icier texture. I prefer straining the custard through cheesecloth to remove solids and any cooked egg bits, but a fine-mesh strainer will do in a pinch. For those without any machine, one reliable method is to place the partially frozen mixture in the freezer and then break and smooth it with an immersion blender every 45 minutes for about four hours—this helps keep the texture creamy.
Recipe Card
Mint Chocolate Chip and Dark Chocolate Almond Gelato
Amanda Powell
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 5 eggs
- ¾ cups sugar
- 20 fresh mint leaves may replace with 1 ¼ teaspoon peppermint extract
- 5 oz Blue Diamond dark chocolate almonds roughly chopped
- ⅓ cup mini chocolate chips
Instructions
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Combine the milk and cream in a large saucepan and heat over medium until the mixture just begins to bubble around the edges.
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Whisk the eggs and sugar together until the color lightens. Temper the eggs by slowly adding about 2 cups of the warm cream to the eggs, a half cup at a time, whisking constantly.
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Return the tempered eggs to the saucepan and cook over medium-low, stirring constantly, until the custard thickens. Remove from heat, add the mint leaves, then place the pan in an ice bath to cool completely. Refrigerate until about 40°F.
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Strain the custard through cheesecloth or a fine-mesh strainer to remove any cooked egg bits and the mint leaves.
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Churn the mixture in a gelato maker if possible. If using a standard ice cream maker, expect a less dense result. Without a machine, place the container in the freezer and use an immersion blender every 45 minutes for about four hours to keep the texture smooth.
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Fold in the chopped almonds and mini chocolate chips, then freeze until firm, about 3–4 hours.
This post was sponsored by Blue Diamond. Posts like this help keep A Cookie Named Desire going, so thank you for reading and supporting the site. As always, all thoughts and opinions are my own.