Fresh Peppermint Gelato

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

1. 1Gather all ingredients and prepare your workstation for making the gelato base.
2. 2Combine the whole milk, heavy cream, and fresh peppermint leaves in a small saucepan. Heat the mixture over medium until it reaches a boil, then immediately remove the pan from the heat.
3. 3Pour the hot liquid through a fine mesh strainer to remove and discard the peppermint leaves. Set the infused milk and cream mixture aside.
4. 4Whisk the egg yolks and granulated sugar together in a separate bowl until the mixture turns pale and foamy.
5. 5Beat the yolk and sugar mixture thoroughly, using an electric mixer if available to achieve the right consistency.
6. 6Pour the hot milk mixture into the beaten egg yolks in a slow, steady stream. Whisk continuously during this process to prevent the eggs from scrambling.
7. 7Pour 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.
8. 8Keep the heat low to ensure the liquid does not boil. Remove the pan from the heat immediately if any lumps begin to form.
9. 9Cover the custard base and place it in the refrigerator to chill completely for at least four hours or up to overnight.
10. 10Pour the chilled base into an ice cream maker. Churn the mixture according to the manufacturer directions for your specific machine.
11. 11Churn until the gelato reaches a soft-serve consistency.
12. 12Transfer the churned gelato into a freezer-safe container. Freeze for at least 2 hours to firm up before serving cold.

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