Mint Gelato at Sweetcycle's 2019 Gelato workshop at the Brooklyn Grange

Mint Gelato with egg yolks

• 1 cup whole milk

• 2 cups heavy cream

• 6 egg yolks

• ½ teaspoons salt

• ½ cup + 2 tablespoons sugar

• 1 tablespoon dried mint tea leaves

• 6 sprigs fresh mint leaves

  Method:

  In a pot, heat the milk, cream, ½ sugar, and salt.  When it begins to simmer, add the mint.  Allow the cream/milk to steep for 10 minutes off the heat.  Whisk the egg yolks briskly with the remaining 2 tablespoons sugar. Slowly pour the warm cream-mint mixture into the egg yolks, whisking constantly.  Pour this mixture back into the pot and heat slowly, stirring constantly with a rubber spatula until the custard thickens and coats the back of a wooden spoon. Remove the mixture from the heat and strain out the herbs. Chill the gelato base over ice and churn in your home ice cream maker.

Mint Gelato without eggs, using gums and more milk

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 cup sugar + 2 tablespoons sugar

• 1/2 teaspoon salt

• 2 teaspoons rice flour

• 1/16 teaspoon xanthan gum

• 1/16 teaspoon locust bean gum (substitute guar gum)

• 1 tablespoon dried mint tea leaves

• 6 sprigs fresh mint leaves

  Method:

  In a pot, heat the milk, cream, ½ cup sugar, and salt. When it begins to simmer, add the mint.  Allow the cream/milk to steep for 10 minutes off the heat. Meanwhile, in a small bowl, mix together the extra 2 tablespoons sugar, xanthan gum, locust bean gum, and rice flour. Re-heat the cream/ milk mixture and briskly whisk in the dry ingredients. Simmer (gentle boil) the mixture for 1 minute. Remove the mixture from the heat and strain out the herbs. Chill the gelato base over ice and churn in your home ice cream maker.