1 / 1
Fresh Peppermint Gelato
Fresh peppermint leaves, steeped right into the cream, give this homemade gelato a bright, natural flavor you simply can't get from extracts. The rich custard base creates a velvety texture that melts smoothly on the tongue. Whether you're cooling down on a hot afternoon or looking for a festive holiday dessert, this frozen treat hits all the right notes. It takes a little patience while it chills, but the incredibly creamy results are worth the wait.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 cups whole milk
- ¼ cup egg yolks
- 1/2 cup white granulated Sugar
- 1/2 cup fresh peppermint leaves
- 1 cup heavy cream
- 1/8 tsp salt
Instructions
- 1Combine the whole milk, heavy cream, and fresh peppermint leaves in a small saucepan. Bring the mixture to a boil over medium heat, then immediately remove the pan from the stovetop.
- 2Pour the hot liquid through a fine-mesh strainer to remove and discard the peppermint leaves. Set the infused milk mixture aside.
- 3In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture turns pale and foamy. Using an electric mixer makes this process much easier.
- 4Slowly pour the hot milk mixture into the beaten egg yolks in a steady stream. Whisk constantly so the hot liquid tempers the eggs instead of scrambling them.
- 5Pour the combined mixture back into the saucepan. Cook over low heat for about 10 minutes, stirring frequently, until the custard thickens enough to coat the back of a spoon. Keep the heat low and don't let it boil.
- 6Cover the custard base and chill it completely in the refrigerator for at least 4 hours, or up to overnight.
- 7Pour the chilled base into an ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency.
- 8Transfer the churned gelato into a freezer-safe container. Freeze for at least 2 hours to firm up before serving.
Notes
- Storage: Keep the gelato in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment paper directly against the surface to prevent ice crystals.
- Serving: Homemade gelato freezes quite hard. Let it sit at room temperature for 5 to 10 minutes before scooping for the best texture.
- Troubleshooting: If you notice small lumps forming while cooking the custard, immediately remove the pan from the heat and pour the mixture through a fine-mesh strainer.