This is so good! The creamiest and the most delicious Mint Ice Cream I've tasted. Really, I'm not kidding! There's no mint extract or flavouring at all, the powerful delicious minty taste comes from the fresh mint leaves! And these wonderful leaves comes from my own potted garden. I just love the minty smell, I can even smell the mint when I'm watering my plant, and I would linger a little longer by the pot, just so I could breathe in the sweet minty smell, really nice!
Fresh Organic Mint Leaves from my garden, smell so good!
This Fresh Mint Ice Cream recipe is none other than David Lebovitz's. My daughter has been asking for Mint Ice Cream, her favourite flavour, and I was waiting for the right time to harvest my mint. I only have a pot, but it is enough to churn out this delicious ice cream. It is really, really creamy and so full of mint flavour! I made a batch of Chocolate Fudge Ripple, another one of David's recipe from the same book, and just layered it with the ice cream before freezing. The result, is one delicious Fresh Mint Ice Cream with Fudge Ripple! According to David, when the mint leaves are soaked in the warm milk and cream mixture, the mixture would turn a lovely shade of emerald. That does not happen to mine, in fact, there's almost no colour at all, just a light tinge of green, and can't be seen from the photo. But that's alright, it's not important at all, the important thing is, it is so FULL of mint flavour! Yummy..!
Fudge Ripple, this is really good too!
The ice cream is so creamy that it can be scooped right out of the freezer. There's no need to take it out earlier to soften it.
Melting yumminess! Melts real fast!
I'm sharing this delightful ice cream with Cookbook Sunday over at Mom's Sunday Cafe when the link opens on Sunday. Are you cooking or baking anything from any of your cookbooks? I love doing just that, baking and cooking from my many cookbooks, and Cookbook Sunday is the perfect place to share. See you there.
I'm linking this to :
Full Plate Thursday over at Miz Helen's Country Cottage
Recipe Swap Thursday over at Prairie Story
Vintage Recipe Thursday over at Joy of Desserts
Sweet Tooth Friday over at Alli n Son
Sweets For A Saturday over at Sweet As Sugar Cookies
Cookbook Sunday over at Mom's Sunday Cafe
FRESH MINT ICE CREAM
(adapted from "The Perfect Scoop" by David Lebovitz)
1 cup (250ml) whole milk
3/4 cup (150gm) sugar ( I use 1/2 cup)
2 cups (500ml) heavy cream
Pinch of salt
2 cups (80gm) lightly packed fresh mint leaves
5 large egg yolks (I use 4)
Warm the milk, sugar, 1 cup (250ml) of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a lovely shade of emerald). Press on the mint leaves to extract as much of the flavour as possible, then discard the mint leaves. Pour the remaining 1 cup (250ml) heavy cream into a large bowl and set the strainer on top.
Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolk, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
FUDGE RIPPLE
(adapted from "The Perfect Scoop" by David Lebovitz)
1/2 cup (100gm) sugar
1/3 cup (80ml) light corn syrup
1/2 cup (125ml) water
6 tablespoons (50gm) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Mixing It In : The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
Storage : Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.
Variation : To make Mocha Ripple, substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.
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