Mint gelato

Step by step

1. Heat the milk and cream in a saucepan until steaming, but do not let it boil. Remove the pan from the heat, add all of the mint leaves, cover, and allow the mixture to steep for 40 minutes.

2. Strain out the mint leaves, pressing gently to extract as much flavour as possible. Return the infused milk to the saucepan.

3. Fit the Stand Mixer with the Flex Edge Beater. Mix together the sugar, cornstarch, salt and vanilla extract on speed 2. Add a few tablespoons of the warm mint milk and mix to form a smooth paste. Pour the paste back into the saucepan with the remaining milk.

4. Cook over medium heat, whisking constantly, until the mixture thickens slightly for about 3-4 minutes. It should resemble a thin custard, not a pudding. Transfer the mixture to a bowl and cover with cling film, pressing the film directly onto the surface to prevent a skin forming. Refrigerate until completely cold for at least 4 hours, or preferably overnight.

5. Attach the frozen Ice Cream Maker Attachment to the Stand Mixer. Turn to speed 1 and slowly pour in the chilled base. Churn for 15-20 minutes until the gelato is creamy and thick. Transfer the gelato to a container and freeze for 1-3 hours, or until firm enough to scoop.