Mint and chocolate were made for each other and, when combined, just happen to be my favorite gelato flavor. Top with some whipped crème fraîche, or for an out-of-this-world ice cream sandwich carrying a real fresh mint flavor, gently press a scoop of the freshly churned gelato between two pizzelle and enjoy immediately.
Gelato Style: If you’ve been afraid of making ice cream, fear no more! This one is made gelato style, so it forgoes the potentially intimidating egg-based custard used in traditional ice cream. Instead, an eggless custard is thickened with cornstarch for the gelato base. So easy!
In a large, heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, for about 10 minutes, or until the mixture thickens and begins to bubble.
Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. Just don’t steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do. Cover the mint cream and refrigerate for about 4 hours, or until completely cold.