Friday, June 26, 2009

Mint Chip Gelato

I've made plenty of sorbet and ice creams in our ice cream maker, but this was my first time trying a gelato recipe (not really sure the difference between this and ice cream...). I started with Martha Stewart's mint chip recipe, and made a few little changes (soymilk, the number of yolks I had, the cornstarch, no extract).

The adapted recipe:
2 1/2 c plain soymilk
15 sprigs mint
4 egg yolks
2T cornstarch
1/2 c sugar
4 oz chocolate, chopped (I used Trader Joe's dark chocolate)
Bring soymilk and mint to boil, take off heat and let steep 30 min. Blend yolks and sugar til thick and pale. Strain the soymilk and bring it back to a boil, then add half the milk to the eggs. Add the milk-egg mixture to the milk and cook til thickened. Mine didn't thicken so I took out about 1/2 c of the mix and added 2T cornstarch, and added that back. Remove from heat, add cream, and strain into container. Refrigerate til very cold, and then freeze in ice cream freezer. When it's set, add the chocolate and let mix for a minute.

The family loved this! The entire quart was gone in about 15 min. I'm not sure about the color - it's sort of the greyish-greenish color of key lime stuff only paler. I think using regular milk would make for a prettier gelato. We'll definitely be making this one again!

1 comment:

Megan said...

You are my hero - I was just thinking about mint chip ice cream, plus I have a friend that is lactose intolerant - so this covers two at once!

Thanks! :)