The season to enjoy ice cream is here. I adapted this minty delicious ice cream from Fresh Juice magazine. I used Nielsen-Massey vanilla beans which gave a delicious fragrant to this ice cream. I always make vanilla infused sugar with the vanilla beans so it would last longer and I would have fragrant sugar for the cakes as I don't use vanilla with alcohol.
Mint Ice cream
1 cup milk
1 cup whipping cream
3/4 cup fresh mint leaves
4 egg yolks
1/3 cup + 2 tbsp vanilla infused sugar
Blend the milk, whipping cream and mint leaves in the blender until the leaves are pureed. Transfer to a saucepan and let it come to a boil, remove from heat and let it steep for 20 minutes covered.
After 20 minutes strain the mixture and discard the pulp.
In a heat proof bowl beat the egg yolks and sugar until it is pale and fluffy. Add the strained warm mixture to the egg mixture while beating.
Transfer the mixture to the saucepan and let it heat on medium high heat for a few minutes until the content coats the back of the spoon. Don't let it boil, keep stirring.
I found that if we keep cooking for a long time the mixture becomes foamy, so cook only for about 3 to 4 minutes.
Strain the mixture and leave it to cool completely.
Transfer the completely cooled mixture into the ice cream machine, follow the instructions on the manual and put the machine on for about 20 to 25 minutes. Serve it cold.
Nielsen-Massey is offering a 2 bean vial of Madagascar Bourbon whole beans to the readers of Torviewtoronto and Createwithmom.
Please leave a comment on this post if you want to win it. The giveaway ends on May 30th. It is open to everyone in USA and Canada.
Update: The winner is Nami
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