This very unique gelato recipe is straight out of the “Hallmark Channel” movie, “Two Scoops of Italy”! Main characters, Danielle and Giancarlo are on a mission to create an innovative, new gelato flavor for his family’s gelato shop. To carry on his mother’s tradition, Giancarlo was determined to create something new that everyone would love. The two lovebirds came up with this flavor of white chocolate and mint. With my own twist, I added white chocolate chips instead of making the gelato itself white chocolate. I also added hazelnuts. You will be amazed at how good fresh mint tastes in this gelato!
Ingredients:
- 2 cups whole milk
- 4 large egg yolks , room temperature
- ¾ cup sugar
- 1 cup heavy whipping cream
- ¾ teaspoon salt
- 1 bunch fresh mint leaves
- 2 teaspoons vanilla extract
- 1/2 cup chopped hazelnuts
- 1/ cup white chocolate chips
Directions:
In a pot, warm the milk to a simmer. Do not boil.
In a bowl, whisk the egg yolks and sugar until combined. Then very slowly add the simmered, hot milk to the egg mixture. Very very slowly, while whisking. This is tempering the eggs and preventing them from scrambling.
Pour entire mixture back into the pot, keeping it on low heat. Whisk continuously for up to 10 minutes until a thick custard forms. Do not let this boil.
Using a sieve (Small strainer), pour thickened custard through it into a bowl and get out any lumps. Stir occasionally out on the counter until its cooled off a bit. Then add salt and vanilla.
Refrigerate for at least three hours.
After at least three hours of cooling, when you are ready to continue, Pour the heavy whipping cream into a bowl. With an electric mixer, beat heavy whipping cream on high until whipped cream forms.
Gently fold whipped cream into cooled custard.
Chop mint leaves and hazelnuts. Add those and the white chocolate chips to the mixture and fold those in.
Pour into a glass container with a lid and place in freezer. Stir every couple of hours. Freeze overnight and let sit out for a few minutes before scooping to serve. Enjoy!