Mint Gelato
makes about 1 quart
Made with fresh mint, this gelato is a light and fresh alternative to ice cream.
Read more about this recipe at Coconut & Lime.
3/4 cup mint leaves, chopped
4 cups whole milk
6 egg yolks
3/4 cup sugar
prep: 15 minutes
total: 2 hours 15 minutes, plus overnight to steep milk
whisk
saucepan
ice cream maker
1. Allow the mint leaves to steep in the milk overnight in the refrigerator.
2. Pour the milk through a sieve into a saucepan. Scald the milk, then remove from heat.
3. Meanwhile, beat the yolks and sugar together until fluffy. Whisk in a few tablespoons of the scalded milk, then add the egg/milk mixture into the remaining scalded milk. Return to heat on low, stirring occasionally, and cook until the mixture coats the back of a spoon.
4. Strain and refrigerate until cool. Add to a ice cream maker and churn until frozen and creamy. Remove to a freezer-safe container and freeze until hard, about 1 to 2 hours. Allow to soften slightly before serving.
