2 gelato flavours around 7.5% (Marshmallow and Mint Chip)

Some of the best gelato I’ve made. I went from making ice cream with eggs to a more commercial gelato recipe and it is so much easier.

For the base ( each makes 1000g so i made 2 times this-one for each flavour):

500g 3.25% milk (for the marshmallow I used slightly more (550)
160g 35% cream
40g skim milk powder
30g dextrose
3g stabilizer

For the mint;
I added 1 large handful of mint leaves while heating the base (15 leaves or so)
Heat to 180F and remove from heat, then strain out the mint leaves-transfer to bowl in fridge. Let sit for 4-12h. Churn, and once almost done add 1/2-1 cup dark chocolate chunks depending on preference. Transfer to freezer

Onto my favourite flavour ever-roasted marshmallow;

Start by preparing marshmallows: put 80g marshmallows on a baking sheet and broil until the tops are dark brown, remove quickly. Wait until the marshmallows cooled slightly and flip. Repeat this with the other side.

Next prepare the base and bring to 180F. Transfer to a bowl with good heat transfer to cool quickly. Once cooled slightly but still hot, pour the base into a blender along with the toasted marshmallows. Blend until smooth or if you want some marshmallow chunks you can leave them also. Transfer to bowl in fridge. Let sit for 4-12 hours then churn and transfer to freezer.

First post here so let me know if I’m missing something.