Fresh Mint Gelato with Homemade Biscotti
Serves: 1 quart plus 20 - 3- biscotti
Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients for Gelato:
- 2 cups milk
- 1 cup heavy cream
- 8 sprigs fresh mint
- 4 large egg yolks
- 3/4 cup sugar
- 3/4 teaspoon kosher salt
- 6 tablespoons (85g) unsalted butter, room temp
- 2/3 cup (131g) granulated sugar (you can also use coconut sugar)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1½ teaspoons baking powder
- 2 large eggs, room temp
- 2 cups (241g) all purpose flour
- 1/2 cup dark chocolate chunks
- 2 tablespoons cocoa nibs (optional)
- 3 tablespoons demerara sugar (sugar in the raw)
- In a medium sauce pot combine the milk, heavy cream and fresh mint over medium heat. Once bubbles start to form around the edges and the mixture is hot - do not let it come to a boil! Turn off the heat and allow the mixture to steep for at least 15 minutes or up to 30 minutes.
- In a medium mixing bowl, whisk together the yolks and sugar until it reaches a pale yellow color. Slowly add in the cream mixture (leave the mint in), whisking constantly (this is called tempering).
- Pour the mixture back into the sauce pot and cook over medium heat, stirring frequently, until the mixture reaches 170⁰F.
- Strain mixture through a fine mesh sieve. At this point you can refrigerate your custard base for 24 hours - 3 days before churning or add it directly to your ice cream machine.
- Add the custard to the bowl of your ice cream machine and churn according to manufacturers’ instructions. It should take about 30 minutes to reach a firm, billowy consistency. Transfer to an airtight container and freezer for 2 to 4 hours.
- Eat within 2 days of making.
- Preheat your oven to 350⁰F. Line a baking sheet with parchment paper or Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar, salt, vanilla and baking powder. Beat until light, about 2 to 3 minutes.
- Add the eggs and beat them in, scraping the sides and bottom of the bowl as needed. Your mixture may look curdled at this point but don’t stress, it will come back together.
- Remove from the stand mixer and add the flour, dark chocolate chunks and cocoa nibs. Mix by hand with a spatula until just combined and there are no white bits of flour showing.
- Scoop dough onto the baking sheet in two separate pieces. Using slightly damp hands or a dough scraper shape both mounds of dough into logs that are 3/4 inch tall. Sprinkle the tops with demerara sugar and gently press down so it sticks to the dough.
- Bake for 25 to 30 minutes, until golden brown. Remove from oven to a cooling rack and spray lightly with water. The moisture will help these crumble less when cut.
- Cool for 5 minutes then use a serrated knife to cut into pieces that are 1/8 to 1/4 inch thick, depending on your preference.
- At this point you can let the biscotti cool completely and enjoy them or you can make biscotti by lowering your oven to 325⁰F and baking them for another 20 to 25 minutes until they are dried and just beginning to brown.