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1
In a large heavy saucepan, stir the sugar and cornstarch to blend.
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2
Whisk in the cream and milk and cook over medium heat, whisking constantly, about 10 minutes, or until the mixture thickens and begins to bubble.
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3
Transfer the cream mixture to a heatproof bowl and add the mint.
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4
Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes.
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5
(Don't steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do.)
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6
Cover the mint cream and refrigerate about 4 hours, or until completely cold.
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7
Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
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8
Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir the chocolate until it has just melted.
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9
Remove from the heat and cool until the chocolate is barely warm and still fluid.
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10
Transfer the gelato to a large bowl set over a bowl of ice.
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11
Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously.
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12
The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout.
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13
If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate.
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14
Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.
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15
Curtis serves his homemade gelato between waffle cookies.
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16
Photograph by Ray Kachatorian
