Ingredients

The following ingredients have 4 Servings
  • 4 cups whole milks
  • 2 cups heavy cream
  • 5 eggs
  • 3/4 cups sugar
  • 20 fresh mint leaves (may replace with 1 1/4 teaspoon peppermint extract)
  • 5 oz Bue Diamond dark chocolate almonds (roughly chopped)
  • 1/3 cup mini chocolate chips

Instruction

  • Place the milk and cream together in a large saucepan and heat on medium just until the mixture begins to bubble around the edges.
  • Beat the eggs and sugar together until light in color. Temper the eggs by adding about 2 cups of the warm cream into the eggs one half cup at a time, being sure to whisk the eggs constantly as you add the cream.
  • Add the tempered eggs to the saucepan and heat on medium-low, stirring constantly until the mixture is thickened. Remove from heat and add the mint leaves. Place the custard into an ice bath and allow to cool completely. Place in the refrigerator to cool down to about 40 degrees F.
  • Strain the mixture to remove any possible cooked egg and the mint leaves.
  • Churn in a gelato maker if possible. If you do not have a gelato maker, you can use an ice cream maker, but the gelato won't be as dense and creamy. I recommend placing in a container and placing in the freezer then blending with an immersion blender every 45 minutes for 4 hours.
  • Fold in the almonds and chocolate chips and freeze until solid, about 3 - 4 hours.