Dark Chocolate Mint Gelato
Indulge in the velvety decadence of Dark Chocolate Mint Gelato—a gourmet frozen treat that combines the richness of bittersweet chocolate with the refreshing burst of fresh mint. This homemade gelato stands out with its infusion of real mint leaves, creating an authentic, herbaceous flavor that perfectly complements the smooth, creamy dark chocolate base. Made with a blend of whole milk, heavy cream, and a touch of unsweetened cocoa powder, this Italian-inspired dessert achieves its luscious texture through a carefully cooked custard enriched with egg yolks. Each bite of this decadent gelato is a harmonious balance of rich, bittersweet chocolate and cool minty freshness, making it an irresistible choice for chocoholics and mint lovers alike. Whether served in bowls, cones, or paired with a crisp cookie, this elegant gelato is sure to elevate any dessert occasion. Perfect for summertime or any time you crave a sophisticated twist on classic chocolate mint ice cream!
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Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Fresh mint leaves
- 0.75 cup Granulated sugar
- 0.33 cup Unsweetened dark cocoa powder
- 4 ounces Bittersweet chocolate (chopped)
- 4 large Egg yolks
- 0.125 teaspoon Salt
- 1 teaspoon Vanilla extract
Directions
Step 1
In a medium saucepan, combine the whole milk, heavy cream, and fresh mint leaves. Heat over medium heat until the mixture is steaming but not boiling. Remove from heat, cover, and let the mint steep for 30 minutes.
Step 2
Strain the mint-infused mixture through a fine-mesh sieve into a clean saucepan, pressing down on the mint leaves to extract as much flavor as possible. Discard the leaves.
Step 3
Return the saucepan to medium heat. Whisk in the granulated sugar, dark cocoa powder, and salt until completely dissolved. Heat the mixture until it is steaming but not boiling.
Step 4
Meanwhile, in a medium bowl, whisk the egg yolks. Gradually ladle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly, to temper them.
Step 5
Slowly pour the tempered yolks back into the saucepan, whisking constantly. Cook the mixture over low to medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon. This should take about 6-8 minutes. Do not let it boil.
Step 6
Remove the saucepan from heat and stir in the chopped bittersweet chocolate until completely melted and smooth. Then stir in the vanilla extract.
Step 7
Transfer the mixture to a bowl and let it cool to room temperature. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until very cold.
Step 8
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the gelato to an airtight container and freeze for 2-4 hours to allow it to firm up before serving.
Step 9
Serve scoops of dark chocolate mint gelato in bowls or cones, and garnish with fresh mint leaves or chocolate shavings if desired.
Nutrition Facts
| Serving size | (1392.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2928.2 |
| Total Fat 175.8g | 0% |
| Saturated Fat 98.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1036.6mg | 0% |
| Sodium 645.1mg | 0% |
| Total Carbohydrate 316.0g | 0% |
| Dietary Fiber 60.4g | 0% |
| Total Sugars 227.4g | |
| Protein 63.1g | 0% |
| Vitamin D 287.9IU | 0% |
| Calcium 1617.7mg | 0% |
| Iron 38.7mg | 0% |
| Potassium 3814.6mg | 0% |
Source of Calories