What’s better in this awesome heat than ice cream. I tried a new recipe for home made mint ice cream on saturday and it was a hit. I used lots and lots of mint and it tasted great.
Recipe from davidlebovitz.com
As you can see I left the chip part out, but followed the recipe pretty much for everything else.
Mint Chip Ice Cream
Makes about 1 quart (1l)
Adapted from The Perfect Scoop (Ten Speed Press)
The bright taste of fresh mint is marvelous with the little bits of bittersweet chocolate. If you are unsure of the quantity of mint leaves, weigh them to the get the exact amount. I just stuck a few mint springs in my rooftop garden box and within a week, they took root and are thriving nicely. It’s not enough to make a batch of mint ice cream quite yet, so for now, I’m buying my mint at the market. Depending on where you shop, you might want to buy two bunches, to make sure you have enough.
For the mint ice cream:
1 cup (250 ml) whole milk
3/4 cup (150 gr) sugar
2 cups (500 ml) heavy cream
pinch of salt
2 cups packed (80 gr) fresh mint leaves
5 large egg yolks
For the chocolate chips:
5 ounces (140 gr) bittersweet or semisweet chocolate, chopped
1. In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and mint.
2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.
4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.
5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).
7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer.
9. When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
When finished, cover and freeze until firm.
We love mojitos and tried this different version last week…and made it again last night because it is such a tasty treat.
My favorite mojito can be found at Sarava and Sergios. http://www.sergioscleveland.com/
Courtney’s favorite was one she had in Las Vegas as Border Grill.
This one is very non-traditional in that you throw it all in a blender. It tastes really good though and is really easy and quick.
Bon Appetit – July, 2010
- Sugar (for coating rims of glasses)
- 1 lime wedge
- 1 cup rum
- 1/2 cup (generous) fresh lime juice (about 2-3 limes)
- 1/3 cup sugar
- 4 to 5 cups ice cubes
- 12 fresh mint leaves plus 4 mint sprigs for garnish
Place enough sugar on small plate to reach depth of 1/4 inch. Run lime wedge around rim of 4 Martini glasses to moisten. Dip rims into sugar on plate. Blend rum, lime juice, and 1/3 cup sugar in blender until sugar dissolves. Add 4 cups ice; blend until slushy and almost smooth, adding up to 1 cup more ice, if desired. Add 12 mint leaves and blend until small green flecks appear. (don’t blend too much after you put the mint in – just a couple of pulses ). Pour into prepared glasses. Garnish with mint sprigs.
The New Basics
- 1 cup dry red wine
- 3/4 cup soy sauce
- 4 large cloves garlic, crushed
- ½ cup chopped fresh mint leaves
- 2 T. slightly bruised fresh rosemary leaves or 1 T. dried
- 1 T. coarsely ground black pepper
- 1 butterflied, boneless leg of lamb (4 to 5 lbs.)
Combine the wine, soy sauce, garlic, mint, rosemary, and pepper in a small bowl, and mix well. Place the lamb in a non-reactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes grilling. DON”T OVERCOOK!
Cut the lamb into very thin slices, and serve immediately.
Makes 8 portions