Gelato alla Menta¶
Ingredients
- 490 g milk (2%)
- 250 g cream (36% fat)
- 135 g sugar
- 2 egg yolks
- 25 mint leaves
- few drops of vanilla
Heat milk, cream and mint leaves to 180F, take off heat and cover. Steep for 10 minutes. Strain out the leaves (press the leave in the strainer to get the oils out). Whisk egg and sugar together, whisk half of the milk mixture in. Add the resulting liquid to the rest of the milk mixture. Heat to 160F, take off heat. Put the mixture in another bowl, cover and cool until it’s fridge temperature.
Churn.
References
Note
The first time I tried it since creating this recipe, I used the recipe here and it was a little icy. The second time, I replaced the 2% milk with whole milk and it was still a little icy. It’s been smoother/creamier before so I’m not sure what was different. I could try skim milk since that’s probably what I’ve used before, but it’s not obvious to me that would make it smoother. One time I mixed in chocolate ganache after it had churned, and it looked great and tasted good, but I think I prefer my mint ice cream without chocolate.
Section author: Tori