Description
Have you ever tasted a dessert so creamy and refreshing it feels like a sunny day in a bowl? That’s what Fresh Mint Chip Gelato is – a smooth, minty treat packed with chocolate bits! But here’s the big question: How can homemade gelato taste better than store-bought, even if you’re new to making it? The secret is fresh mint leaves, rich cream, and a few easy tricks we’ll share today.
Ingredients
To make Fresh Mint Chip Gelato, you’ll need a few ingredients for the gelato base and chocolate bits. Here’s what you’ll use and why each one matters:
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Sugar (1 cup): Sweetens the gelato and helps create a smooth texture.
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Cornstarch (2 tbsp): Thickens the base for a creamy, scoopable gelato without eggs.
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Heavy Cream (2 cups): Adds richness and a velvety texture.
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Whole Milk (2 cups): Balances the cream for a lighter, smooth base.
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Fresh Mint Sprigs (6): Infuses a bright, natural mint flavor. Use fresh, not dried, for the best taste.
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Bittersweet Chocolate (4 oz, 70% cacao, chopped): Melts into flaky bits for a rich, crunchy contrast.
Substitutions and Variations
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Gluten-Free: This recipe is naturally gluten-free!
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Vegan: Use coconut cream and oat milk instead of dairy, and vegan chocolate. Swap cornstarch for arrowroot if needed.
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No Ice Cream Maker: Make a no-churn version by whipping the chilled base with 1 cup whipped cream and freezing in a loaf pan.
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Chocolate Swap: Use milk chocolate for a sweeter taste or white chocolate for a creamy twist.
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Lower Sugar: Reduce sugar to ¾ cup, but the texture may be slightly icier.
These ingredients are easy to find and make a gelato that’s both refreshing and indulgent!
Instructions
Step 1: Prepare the Gelato Base
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In a large heavy saucepan, stir 1 cup sugar and 2 tbsp cornstarch to blend.
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Whisk in 2 cups heavy cream and 2 cups whole milk until smooth.
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Cook over medium heat, whisking constantly, for about 10 minutes, until the mixture thickens and starts to bubble.
Tip: Whisk steadily to prevent lumps or scorching. The mixture should coat the back of a spoon when ready.
Step 2: Infuse with Mint
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Transfer the cream mixture to a heatproof bowl.
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Add 6 fresh mint sprigs and stir gently.
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Set the bowl over a bowl of ice water to cool quickly, stirring occasionally. Remove and discard the mint after 5 minutes to avoid a grassy flavor.
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Cover the mint cream and refrigerate for 4 hours, or until completely cold.
Tip: Don’t steep the mint too long, or it’ll taste earthy. A quick chill in the ice bath speeds up cooling.
Step 3: Freeze the Gelato
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Pour the chilled mint cream into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes, until frozen and creamy.
Tip: Make sure the ice cream maker bowl is fully frozen (at least 24 hours) for the best texture. Work quickly to keep the base cold.
Step 4: Melt the Chocolate
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Place 4 oz chopped bittersweet chocolate in a heatproof bowl over a saucepan of simmering water (not touching the water).
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Stir until just melted, then remove from heat and let cool until barely warm but still fluid.
Tip: Stir gently to avoid overheating the chocolate. A double boiler setup keeps it smooth.
Step 5: Add Chocolate Bits
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Transfer the churned gelato to a large bowl set over a bowl of ice to keep it cold.
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Drizzle the melted chocolate into the gelato while whisking or stirring vigorously for small chocolate flakes. For larger pieces, stir slowly with a wooden spoon.
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Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for 3-4 hours until firm.
Tip: Work fast when adding chocolate to keep the gelato cold. The chocolate will harden instantly, creating fun bits!
Step 6: Serve
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Scoop the gelato into bowls, cones, or between waffle cookies (like Curtis does!).
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Garnish with a mint leaf or extra chocolate shavings for a fancy touch.
Tip: Let firm gelato sit at room temperature for 5 minutes for easier scooping. Dip the scoop in warm water for clean scoops.