In the frenzy of summer foods nothing is quite as good as fresh, homemade ice cream. Earlier this week we broke out the ice cream maker for the first time this year. The freezer portion will now remain in the freezer until sometime this fall in order to have ice cream on demand.
The first ice cream of the year was a fresh mint gelato with mini chocolate chips. It’s easy to make, and captures the joy of fresh mint.
Fresh Mint Chocolate Chip Gelato
- 4 cups whole milk
- 6 egg yolks
- 1 cup sugar
- 1 bunch fresh mint leaves roughly chopped
- 1 tsp vanilla extract
Combine milk, mint and vanilla in a saucepan and bring to a simmer. Remove from heat and allow to steep covered for 5 minutes. Mix sugar and egg yolks until light in color. Slowly add the milk to the egg mixture being careful to temper the yolks. Chill the mixture thoroughly (you could allow it to age overnight) then strain into the freezer bowl of your ice cream freezer. Freeze according to your freezer’s instructions. Fold in chocolate chips during the last 5 minutes of freezing. Harden in the freezer for at least two hours.
Note: This ice cream will not be green, it will be a custardy yellow. It will be very minty though. If you must have green mint ice cream feel free to add food color to your heart’s content.