Think of the creamiest, mintiest, crunchiest Peppermint Gelato you can imagine. This is it! PEPPERMINT GELATO WITH DARK CHOCOLATE! I do not need another thing this holiday season. I would be content with just this. Well, maybe this and …something else?
Not only is this gelato the best ever and so easy to make – an added benefit is that it makes your kitchen smell of mint while you make it!
For those sensitive to food coloring – the red food coloring is optional. I just like using it at holiday time – seems to make the gelato more festive. It’s up to you! Merry Merry!
PEPPERMINT GELATO WITH DARK CHOCOLATE
Makes: about a quart
Prep: 30 minutes + time required in the ice cream maker
1 1/2 C. Whole Milk
1 1/2 C. Heavy Cream
8 Egg Yolks
1 C. Sugar
1 tsp. Vanilla Extract
1 Tsp. Peppermint Extract
3-4 Drops Red Food Coloring (optional but nice for holidays)
3/4 C. Crushed or Chopped Peppermint candy ( I use candy canes) – chill in refrigerator until ready to use
3/4 C. Coarsely Chopped Dark Chocolate – chill in refrigerator until ready to use
Heat the milk and cream in a pan until bubbles form on the edges. Remove from heat and cool 5 minutes.
In a bowl, beat the Egg Yolks with the sugar and salt until light colored and thickened.
Add a little of the hot milk and cream mixture to the yolks while whisking constantly. Gradually add a little more – whisking.
Then add all of the yolk mixture to the pot.
Heat and stir constantly over medium heat with a wooden spoon until the mixture thickens. Do not overheat or it will separate. This takes just a few minutes. It is done when it coats the back of the wooden spoon.
Remove from heat and pour into a bowl. This is your custard which will thicken more when chilled.
Add the extracts and food coloring – stir in.
Cover with plastic wrap so that the plastic sits directly on top of the custard to prevent a skin from forming. Refrigerate overnight.
When ready to make gelato, pour into your ice cream maker and proceed according to your machine directions.
When finished quickly add the chilled peppermint candy and chopped chocolate and fold in or add as directed to your ice cream maker.
Place in freezer to freeze to desired consistency.
If frozen hard, let stand a few minutes before serving as gelato is served a little softer than ice cream.
Enter Stage Left: PEPPERMINT GELATO WITH DARK CHOCOLATE as Sugarplums making ready to dance in head!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography