Brilliant with bright flavors, Captain Greg has done it again. With descriptions of "silky", "laced with chocolate" and "fantasy", this treat brings dessert to a whole new level.
Ingredients:
4 cups whole milk
3 cups heavy whipping cream
8 large egg yolks
2 cups sugar
20 - 25 Sprigs fresh mint
¼ teaspoon pure peppermint extract
50 - 60 Andes Crème de Menthe Thins
Optional: 4 - 5 drops green food coloring
Makes 2 Quarts
Directions:
Separate the egg yolks and lightly beat them with a wooden spoon. Combine yolks with the sugar, stirring until the mixture is creamy, pale yellow and very thick. Transfer into a large saucepan (3 Quarts).
In a separate saucepan, combine the milk, cream and fresh mint sprigs. Warm the mixture over medium heat, stirring constantly until steaming. Cover the pan and remove it from the heat. Allow it to steep for 30 minutes. Strain the mixture and discard the mint solids.
Whisk the milk, cream and mint into the yolk and sugar mixture. Hint: Start with just 2 cups of the milk whisked vigorously into the yolk mixture so the eggs don’t cook solid. Then whisk in the remaining milk and cream, adding it slowly. Cook over a low heat stirring constantly until thick enough to lightly coat the back of a wooden spoon.
Strain the mixture into a large bowl through a fine mesh strainer. Stir in the peppermint.
Optional: Tradition has taken mint chip from its natural color to a light green. You can do so by adding 4 - 5 drops of green food coloring. Stir thoroughly. Cool completely in the refrigerator (at least two hours), then process in an ice cream maker. As the mixer begins to slow (and gelato is almost entirely set) add the Andes Mint chips to the nearly-frozen gelato. Resume mixing until the machine is done. Turn the gelato into medium containers with lids. Cover and freeze at least 24 hours.
