Mint Stracciatella Gelato

The first bite was like stepping into an Italian summer—cool, creamy, and alive with the bright freshness of mint. The gelato melted luxuriously on the tongue, its sweetness perfectly balanced by the herbaceous sharpness of real peppermint leaves. Then came the surprise: delicate paper thin dark chocolate, scattered like shattered glass through the velvety base. Each sliver snapped between the teeth, releasing a bittersweet cocoa depth that played against the gelato’s icy sweetness.

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The first bite was like stepping into an Italian summer—cool, creamy, and alive with the bright freshness of mint..

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Before You Start

Freeze the bowl and containers you'll be using to cool and then store the churned ice cream. Scale out all the ingredients needed in deli containers or serving bowls.
Break the chocolate sheet (bark) into pieces and freeze.

Blanch Mint

For the mint, use mainly leaves – some of the stems can be added to the equation but not all. Blanch the mint for literally 10 seconds in boiling water, then drain and immediately refresh in the iced water.
Drain the mint again and squeeze it dry (use multiple layers of paper towels until there is no moisture left). Cut the mint with the scissors; set aside.

Gelato Bianco

In a serving bowl, combine the sugar, dextrose, milk powder, salt and stabilizer. Put the milk in a saucepan. Heat to 104ºF/40ºC. Add the dry ingredients to the milk, mix and cook to 185ºF/85ºC stirring constantly with the rubber spatula.
Transfer gelato bianco to the frozen bowl. Cool on a ice bath.

Gelato Verde

In the high powered blender, gather mint, heavy cream, dextrose powder, and the chilled gelato bianco. Pulse until mixture turns to a vibrant green.
Strain the mixture through a sieve.
Press down forcefully to get all the goodness out (Discard solids). Add drops of peppermint extract to the mixture to taste. Place the mint gelato in the refrigerator to mature for at least 4 hours, or 24hrs max.
Transfer the green liquid to your ice-cream machine and churn for about 45 minutes.
Once churned, add the frozen chocolate pieces. The paddle with further break down the chocolate.
Immediately, transfer gelato to the frozen container. Cover the ice cream in contact with a piece of freezer bag (avoid plastic wrap), and freeze 5 hours before serving.

Method Using Melted Chocolate

While the gelato is churning, gently melt together the bittersweet chocolate (60g) and cocoa butter or coconut oil (20g) in a bowl set over a small pan of simmering water. Allow the melted chocolate mixture to cool to 35 degrees celsius. When the gelato is churned, pour in the chocolate in a steady stream with the ice-cream machine still running. The paddle will break the melted chocolate into shards as it solidifies.

Storage

Ice-cream can be kept frozen for up to 6 months. Timeframe assumes consistent freezing at recommended temperatures (typically -18°C/0°F or below).

How To Serve Gelato

Take the gelato from the freezer and place it in the refrigerator for about 40 minutes. This allows it to soften slightly for easier scooping.
Choose either waffle cones or frozen cups for serving. Use a warmed ice cream scoop (dip it in hot water and dry quickly) for clean, smooth scoops. Buon appetito!