Make an ice bath – place a few ice cubes and a few cups of water in a large bowl. Set aside.
Combine sugar, non-fat milk powder, salt, and tapioca starch. Mix the whole milk and cream in a large bowl. Whisk in the dry ingredients. Add the corn syrup and mix until there are no lumps
Place the mixture in a medium saucepan over medium-high heat. Simmer for 8-10 minutes, keeping it just under a boil. Regularly stir the mixture while it cooks. In the last few minutes as the mixture begins to thicken, stir without stopping.
Once it’s thick enough to coat the back of a metal spoon, pour it through the fine mesh strainer into a clean bowl. Stir in the peppermint extract. Put the bowl of hot gelato into the ice bath. Immediately place plastic wrap on the surface to prevent a skin from forming. After the mixture has cooled, remove from the ice bath and refrigerate for 4-12 hours.
If using green food color: Add in 2 drops to the gelato and blend. Add more as needed, slowly adding and blending until it reaches the color you desire.
Process in an ice-cream maker according to the manufacturer’s instructions. The gelato is finished when it is the consistency of soft serve ice cream (about 30 minutes) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)
* chocolate chunks: use 1/2 cup to 1 cup – whatever gelato to chip ratio you prefer. I usually do about a cup.