Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup fresh habek mint leaves, chopped
- 6 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and chopped habek mint leaves. Heat over medium heat until the mixture starts to steam, stirring occasionally.
2. In a separate bowl, whisk together egg yolks and salt until light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine mesh strainer to remove any bits of mint leaves.
6. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Freezing time: 4 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 32g
Protein: 4g
Sodium: 85mg
Sugar: 29g
Substitutions for ingredients:
- You can use any type of fresh mint leaves instead of habek mint.
- You can use half-and-half instead of heavy cream for a lighter ice cream.
Variations:
- Add chocolate chips or chopped nuts to the ice cream mixture before churning.
- Use the ice cream as a base for a mint chocolate chip sundae.
- Top the ice cream with fresh berries or whipped cream.
Tips and tricks:
- Make sure to strain the mixture before churning to remove any bits of mint leaves.
- Chill the mixture thoroughly before churning for the best texture.
- For a stronger mint flavor, steep the mint leaves in the cream mixture for an extra 5-10 minutes before straining.
Storage instructions:
Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh mint leaves or chocolate chips.
Garnishes:
Fresh mint leaves, chocolate chips, whipped cream, berries
Pairings:
Serve the ice cream with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad, shortbread cookies
Troubleshooting advice:
- If the ice cream is too soft, freeze it for an additional hour or two.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream in a freezer-safe container to prevent freezer burn.
Food history:
Mint ice cream has been a popular dessert since the early 20th century, and is often served as a refreshing treat during the summer months.
Flavor profiles:
Cool, refreshing, minty, sweet
Serving suggestions:
Serve the ice cream as a dessert after a summer barbecue or picnic.
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Taste: Refreshing, Minty, Sweet, Creamy