During our most recent summer vacation, I had the pleasure of trying some amazing strawberry mint gelato. I haven’t been able to stop thinking about it since then. Which meant I had to try recreating it at home. I’d never made gelato before, and although it requires a few more steps than my usual ice cream recipe, it’s not difficult and the results were so worth it! If you’ve never had strawberry and fresh mint together, trust me, it’s a match made in heaven! Are you wondering how gelato is different from regular ice cream? The main difference is that Gelato is made with more milk and less cream than your typical ice cream, so it has less fat and fewer calories. Which is great news! Unless you’re like me and you just eat more! The fresh mint really brightens up the flavors in this gelato. In fact, strawberry and mint has become my family’s favorite new frozen treat flavor combination. Trust me, you’ll have a hard time putting down your spoon!
Fresh Strawberry Mint Gelato
- 1 1/4 cups half and half
- 2 cups 2% milk
- 1 1/2 cups sugar, divided
- 3 large egg yolks
- 1/2 cup water
- 1 large bunch fresh mint
- 2 cups fresh strawberries, chopped
- Combine half and half and milk in a heavy saucepan and bring to a boil over medium heat.
- In a medium mixing bowl, combine 1/2 cup sugar and egg yolks. Beat with a mixer at high speed until thick and pale. Slowly whisk half of the hot milk mixture into the egg mixture, stirring constantly. Return this mixture to the remaining milk mixture in the pan.
- Reduce the heat to medium-low and cook for about 2 minutes, until the mixture thickens slightly and coats the back of a spoon. Place the saucepan in a large bowl of ice to cool. Stir occasionally.
- While the milk mixture cools, combine the remaining 1 cup sugar and 1/2 cup water in a microwave safe bowl. Microwave for 2 1/2 minutes. Stir to dissolve sugar.
- Add the mint to the hot sugar water and let steep for 5 minutes. Remove the mint and discard. Pour the syrup over the chopped strawberries in a medium bowl. Let stand for 20 minutes.
- Pour the strawberry mixture into a blender (or use an immersion blender directly in the bowl) and puree.
- Add the cooled milk mixture to the strawberry puree and mix well. Cover and chill for at least one hour. Pour the mixture into the bowl of an ice cream freezer and freeze according to manufacturer’s instructions.
- Spoon the gelato into a freezer safe container and freeze for 2-3 hours, or until firm.