Ingredients for Dark Chocolate Mint Gelato
- Whole Milk
- Fresh Mint Leaves
- Granulated Sugar
- Unsweetened Cocoa Powder
- ¼ cup cornstarch
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How to Make Dark Chocolate Mint Gelato
- In a saucepan, bring 2 cups whole milk to a simmer over medium heat.
- Add 1 cup packed fresh mint leaves and simmer for 2 minutes.
- Remove from heat and let steep for 30 minutes to infuse the milk with mint flavor.
- In a separate bowl, whisk together 1 cup whole milk, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, and ¼ cup cornstarch until smooth.
- Strain the mint leaves from the infused milk using a fine-mesh sieve. Return the milk to the saucepan and bring to a simmer over medium heat.
- Gradually whisk in the cocoa mixture, ensuring no lumps form.
- Cook, stirring constantly, until the mixture reaches a gentle boil and thickens slightly (about 1-2 minutes).
- Strain the mixture through a fine-mesh sieve into a bowl to remove any remaining solids.
- Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate overnight or chill over an ice bath until completely cool.
- Once cooled, churn the mixture in your ice cream maker according to the manufacturer's instructions.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
171g
Fat
23g
Carbs
18g
