All Things Ice Cream Blog

Edy’s is continuing their trend of making some dough off the popularity of American Idol. You can vote for one of the flavors to be the newest American Idol.

Personally, the Mint Karaoke Cookie and Cheesecake Diva look yummy to me… however, I know they’ll be packed with preservatives and fat and calories, oh my.

Martha Stewart has a yummy mint chocolate chip gelato recipe on her site.

Makes about 1 quart

• 2 1/2 cups whole milk
• 14 sprigs fresh mint
• 5 large egg yolks
• 2/3 cup sugar
• 1 cup heavy cream
• 1/4 teaspoon pure peppermint extract
• 4 ounces semisweet chocolate, chopped

Directions

1. In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids.
2. Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
3. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in peppermint.
5. Freeze in ice-cream maker according to instructions. Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won’t soon forget.

Active time: 15 min
Start to finish: 3 1/2 hr (includes chilling and freezing)

Servings: Makes 1 quart.

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1/3 cup pomegranate liqueur such as PAMA
1 teaspoon fresh lemon juice

Special equipment: an ice cream maker

Garnish: pomegranate seeds

Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.

Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Cook’s notes:
• Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• Gelato keeps 1 week.

Epicurious 

Another great one from Epicurious

There are no eggs in this recipe — it’s the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

Servings: Makes about 1 qt.

Ingredients

3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Special equipment: an ice cream maker

Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.

Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

Cooks’ note:
• Gelato keeps 1 week.