Serves 1
Directions
- 1Tip the fresh mint leaves onto a silicon mat.
- 2Add sugar on top of the mint leaves.
- 3Fold over the silicon mat to keep the mint leaves inside.
- 4Use a rolling pin to roll the mint leaves and sugar back and forth until it forms a wet paste, almost like wet spinach.
- 5Transfer the mint paste into a large bowl.
- 6Add skim milk powder to a pot containing whole milk, cream, and glucose.
- 7Heat the mixture, whisking it constantly to 45 degrees Celsius.
- 8Add the egg yolks and the ice cream stabilizer.
- 9Cook the mixture to 85 degrees Celsius.
- 10Pour the mixture over the mint paste in the bowl.
- 11Add a tiny bit of green food coloring to the mixture.
- 12Blend the mixture with an immersion blender, but do not overblend it.
- 13Sieve the mixture to get rid of big mint leaves.
- 14Chill the mixture in a sink full of ice water, stirring it every few minutes until it has cooled down.
- 15Put the mixture in the fridge overnight.
- 16Pour the chilled mixture into an ice cream maker.
- 17Churn for 15 to 30 minutes.
- 18Add chocolate curls into the ice cream maker to mix with the mint ice cream.
Ingredients
- fresh mint leaves
- sugar
- egg yolks
- ice cream stabilizer
- skim milk powder
- whole milk cream
- glucose
- green food coloring
- chocolate curls
Equipment
silicon matrolling pinlarge bowlpotwhiskthermometerimmersion blendersieveice bathice cream maker
Tips
- Don't overblend the mixture when adding the green food coloring to avoid an artificial color.
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