Ginger Mint gelato

Ethan Frisch

Ingredients

• 2/3 cup milk

• 3 1/3 cups heavy cream

• 5-6 stalks of fresh mint, roughly torn (stems and leaves still attached)

• About half an inch of fresh ginger, peeled and roughly chopped

• 1/2 cup sugar

• 1/3-1/2 cup chocolate covered espresso beans, crushed

Method

1. Mix the milk and cream in a heavy pot and set on low heat.

2. Add mint and ginger. Cook until mint and ginger are infused into milk, about 40 minutes.

3. Pour the dairy through a fine sieve to remove the mint and ginger, and whisk in the sugar.

4. Let the mixture cool overnight (or for at least 4 hours) in the fridge.

5. Spin the mixture in your ice cream machine according to manufacturer's instructions. 

6. Freeze until ice cream solidifies, at least 1 hour.