Fresh mint ice-cream - Cooking-ez.com

Preparation	Resting	Cooking	Start to finish
49 min.	40 min.	5 min.	1 hour 34 min.

Step by step recipe

Stage 1 - 10 min.

Boil 500 ml whole milk in a pan with 60 g caster sugar.

Stage 2 - 20 min.

As soon as it is boiling, remove from heat, add 2 handfuls fresh mint leaves chopped with scissors, cover and leave to infuse for 20 minutes. This stage is very important, because it is this that gives the mint flavour: add plenty, and leave to infuse well.

Stage 3 - 1 min.

At the end of the 20 minutes, put 6 egg yolks and 60 g caster sugar in a bowl...

Stage 4 - 5 min.

...and quickly beat with a whisk.

Foot-note: It is not necessary to beat until white, because when mixed with the hot milk it will produce a froth which you will need to remove.

Stage 5 - 3 min.

Pour hot milk onto the beaten yolk, while stirring gently with a whisk.

Stage 6 - 5 min.

When thoroughly mixed, wash the pan and pour the contents of the bowl back in through a fine strainer.

Stage 7 - 3 min.

Squeeze the mint leaves in the strainer to extract as much flavour as possible.

Please note: by straining out the leaves and the inevitable small pieces of egg yolk the ice cream will be smoother.

Stage 8 - 5 min.

Put the pan over low heat, and cook while stirring constantly (very important) with a wooden spatula, or better still, a maryse, going over the bottom to ensure that it does not catch.

Stage 9

There are two difficulties in this operation:

To prevent catching on the bottom by stirring constantly
To know when to stop cooking, for that you need to do one of the folollowing:
- Use a a thermometer, and stop when it reaches 80°C or 176°F
- Remove the spatula from time to time and draw a line with your finger in the mixture adhering to it. If it lasts (as in the photograph), it is cooked; if not, continue.

Stage 10 - 2 min.

Fresh mint ice-cream : Photo of step #10

As soon as it's cooked, remove from heat and add 250 ml liquid cream while stirring. This will stop the cooking immediately.

Stage 11 - 20 min.

Fresh mint ice-cream : Photo of step #11

Then put the pan into cold water (in the kitchen sink for example), and stir from time to time to cool the mixture as quickly as possible.

Stage 12 - 20 min.

Fresh mint ice-cream : Photo of step #12

When cold, add 10 drops food colouring ().

Pour into an airtight container (a plastic bottle for example), seal, and refrigerate or put in the freezer according to whether you intend to put it in the ice cream maker now or later (see advice on this subject).

Stage 13

Fresh mint ice-cream : Photo of step #13

If possible enjoy your mint ice cream at its best, i.e. on removing from the ice-cream maker.

Stage 14

Fresh mint ice-cream : Photo of step #14

A clsasic variation on mint ice cream: chocolate chips which you can add directly into the ice-cream maker, halfway through churning.

Some recipes that use this recipe

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,975 Kcal or 8,269 Kj	52 gr	148 gr	130 gr
99 %	20 %	14 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
196 Kcal or 821 Kj	5 gr	15 gr	13 gr
10 %	2 %	1 %	2 %

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	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Pear and chocolate tart with a hint of mint, Paris flan filling, Potimarron and celeriac autumn soup, Vanilla ice cream, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh spinach with cream, Beurre blanc sauce, Creamy risotto with diced vegetables and flax seeds, Chantilly cream, Parisian-style chocolate custard tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Jelly-style plum jam, Coconut-vanilla cream for Elsa , Pear and lime meringue pie, Plain cake, ... All
	Food colouring: You can check-out other recipes which use it, like for example: Pink Reims biscuits, Peach and green tea tart, Macarons (the original French macaroons) , Marzipan (almond paste), Croute à thé, ... All