Mint ice cream
Category: Dairy and egg dishes
Ingredients
Milk
Cream 33%
Sugar
Mint
Cooking method

Well, in general, I did it yesterday. Milk + cream 33% + sugar. Made from mint like a syrup. As I thought up myself, but it turned out to be very close to the recipe given by Anastasia. At the end of freezing, I added chocolate chips. The ice cream turned out to be specific with a herbal taste. I cannot say that it is inedible, but I also cannot say that mortality. On the weekend I'll be testing on my husband
PS The color turned out to be a dirty pistachio, but I think that fine chocolate dust added a little "dirt".
Girulka
shuska, maybe try not to boil the mint at all, but just insist it in cold (or a little warm) water? Or not even! - Grind fresh mint with sugar, and if there is not enough of it, then dilute everything with water, or if there is a lot of mint, then squeeze the juice out of it and sugar it. Here is the most natural product and the color will be bright light green - no dyes are needed, but what a smell it will be !!! And why should we boil it? just freeze in cubes in the freezer, and then defrost as much as necessary! Remember how fragrant Mojito turns out, and there are only a few sprigs of mint!
shuska
Zhirulka, that's what I did. I took mint, cut off the leaves, put it in a blender + sugar + a little water and chopped it. Then she squeezed it through cheesecloth. I didn’t boil anything, but immediately poured this "syrup" into ice cream.
The color of the "syrup" itself was not emerald, but grassy (strange, isn't it? Get a grassy color from grass!)
Girulka
Quote: shuska

The color of the "syrup" itself was not emerald, but grassy (strange, isn't it? Get a grassy color from grass!

It is strange, if the mint is freshest-young, then it is bright light green in color - is it really not light green?
Muzuk
and if to insist on mint alcohol? the color will be very good, then heat to above the boiling point of alcohol, that is, 78 degrees. the alcohol will evaporate. the color and smell will be stronger if infused with water. I haven't tried it myself with mint, but I do it with vanilla.

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