I’m an autumn girl. This favored season of mine showers me with crisp sweater weather, falling crimson leaves and cozy fires that align with my introvert’s sensibilities. And I cannot forget autumn’s bounty of rib-sticking roasted meats, soups and stews that beckon my German sensibilities as well. And yet, I bask in the first few weeks of summer – perhaps even more than autumn. Summer’s constant sun soaks through my tired flesh and warms my very soul. Birds sing the song of summer throughout the trees during the day while crickets serenade the night away, calming me. The longer days encourage my evening walks and dining alfresco – the TV is left silent. And my kitchen is inspired by summer’s bounty of sweet corn, ripe tomatoes, juicy nectarines and, of course, freshly made gelato.
After 8 Mint Chip Gelato (Version 2)
- 500 grams 2% milk
- 1 bunch fresh mint leaves, washed, patted dry and lightly packed – about 2 cups
- 145 grams sugar
- 16 grams corn syrup
- 1 gram salt
- 38 grams powdered milk
- 1 gram guar gum
- 1 gram carob
- 250 grams heavy whipping cream
- 2 grams vanilla
- 1 package chocolate dinner mints, chopped (such as Andes) – about 1 cup
- Heat milk to 104 degrees. Remove from heat, add ¾ of mint leaves, stir, cover and let steep for 1 to 1 ½ hours. Strain mint, pressing to extract as much mint oil as possible. Re-warm milk mixture. At 40 degrees, add sugar, corn syrup and salt. Continue heating and stirring milk mixture. At 144 degrees, add powdered milk mixed well with guar gum and carob. Heat milk to 194 degrees to pasteurize and immediately remove from heat.
- Cool milk mixture in ice bath, adding cream and vanilla when mixture’s temperature is reduced to 144 degrees. Add remaining 1/4 of mint leaves and emulsify with a stick blender. When mixture has cooled to room temperature, pour through a sieve and refrigerate overnight.
- Make gelato in ice cream maker and process according to manufacturer’s directions. Add chopped mints about one minute before gelato is finished.