Mint Chocolate Gelato

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Remove the mixture from the heat and stir in the chopped dried mint leaves, dark chocolate chips, and unsalted butter until the chocolate is melted and the mixture is smooth.

   Tip: Let the mixture cool slightly before proceeding.

3. 3

   In a separate bowl, whisk together the large egg yolks and pure vanilla extract until well combined.

   Tip: Temper the egg yolks by slowly pouring the warm mint mixture into the egg yolks, whisking constantly.

4. 4

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

   Tip: Use a hand mixer or whisk to aerate the mixture and incorporate air.

5. 5

   Remove the mixture from the heat and stir in the mint extract and confectioners' sugar until well combined.

   Tip: Let the mixture cool to room temperature before churning.

6. 6

   Churn the mixture in an ice cream maker according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also place the mixture in a shallow metal pan and freeze, stirring every 30 minutes until the desired consistency is reached.

7. 7

   Once the gelato is churned, transfer it to an airtight container and cover with plastic wrap or aluminum foil.

   Tip: Let the gelato freeze for at least 2 hours before serving.

8. 8

   Once frozen, scoop the gelato into cones or bowls and serve immediately.

   Tip: Garnish with additional chopped dried mint leaves, if desired.