Let’s cool down to the fullest! Today creamy ice cream with mint, mega menthol. Don’t let the lack of an ice cream maker upset you; all you need to make mint ice cream at home is a mixer and a refrigerator. A large bunch of fresh mint, cream, sugar and egg yolks, this is the whole set of products. It tastes better with chocolate, save the recipe.
Ingredients:
- a bunch of fresh mint;
- 3 egg yolks;
- 75 g sugar;
- 110 ml milk;
- 250 ml 33% cream;
- 1 teaspoon cream thickener;
- chocolate for decoration;
- mint extract optional.
How to make mint ice cream
Step 1:
Pour milk into a saucepan and add mint leaves. Heat to a boil, leave for 10 minutes. You need a handful of fresh leaves, without stems. The type of mint matters; the more aromatic the leaves, the stronger the menthol flavor of the ice cream.
Step 2:
Grind mint with milk using an immersion blender.
Step 3:
Pour sugar into a metal bowl or saucepan. Add raw egg yolks.
Step 4:
Mix the yolks with sugar, strain the mint-milk infusion through a sieve.
Step 5:
Heat the mixture in a water bath until it thickens. It is more convenient with a kitchen thermometer, heating to 80-85 degrees Celsius. Stir with a whisk so that the yolk does not cook.
Step 6:
Beat cold cream for 2 minutes, add thickener. Beat for another 2 minutes. You need to stop in time so as not to turn the cream into butter. Mix the ice cream in a container – first lay out the cream, add the cooled mint cream in small portions. If desired, you can add a few drops of mint extract, this will enhance the menthol effect.
Step 7:
Leave the mint ice cream in the freezer for 5 hours. Every hour we mix from the walls to the center.
Step 8:
Using an ice cream spoon, make portioned balls and place in a vase. Drizzle with melted chocolate and add fresh mint leaves.
