Fresh Mint Ice Cream
I ran across this blog post on how to make mint ice cream using fresh mint, and that is so perfect for us AeroGardeners growing mint, because we know that is grows like crazy!
- 1 cup heavy cream
- 2 cups half and half
- 1 large handful fresh AeroGarden mint leaves about 1 cup, lightly packed
- 4 egg yolks
- 1/2 cup sugar
- 4 ounces dark chocolate
- 2 teaspoons neutral oil canola, sunflower
- Heat the cream and half and half in a saucepan until just simmering.
- Remove from the heat, add the mint leaves, cover and let steep for 2 hours.
- Whisk the egg yolks and the sugar and set aside.
- Strain the mint leaves out of the cream, pour back into the saucepan, and add the egg yolk mixture.
- Place back on the stove and heat over low-medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
- Strain again to remove any bits of cooked egg yolk, and chill thoroughly (preferably overnight).
- Churn according to your ice cream maker's instructions.
- While the ice cream is churning, melt the dark chocolate with the oil in the microwave or in a double boiler and mix until it is smooth.
- Pour the chocolate in a thin stream over the ice cream when it is almost done churning, you can break up any large pieces of chocolate that form with a spoon.
- Place in a freezer safe container and freeze for at least a few hours before serving.
Make it your own ~
- Make it greener if you’re one of those who loves that green color of the store bought stuff, add a drop or two of green food coloring.
- Make it mintier ~ tear and crush the mint leaves as you add them to the hot cream, this will release more of the essential oils.
- Make it lighter ~ use half heavy cream and half whole milk.
- Make it without the fresh mint ~ use mint extract. The amount will depend on the brand you are using, start with 1/2 teaspoon and add more to taste.
Thank you The View From Great Island for the original blog post!