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.  Continuing 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.