Mint ice cream with chocolate

Mint ice cream with chocolate


Cream (33-35%) — 500 ml
Milk — 250 ml
Egg yolks — 5 pcs.
Sugar — 130 g
Mint (fresh) — 70-80 g
Bitter chocolate — 50-70 g


1. With mint, separate the leaves from the stems and rinse well. Discuss mint in the carousel for drying greens or paper towels. Pour cream into a saucepan (500 ml) with milk (250 ml).

Tip: if desired, 250 ml of cream can be put aside, and at the end of the process, whip them and add them to the ice cream

2. Add 70 g of sugar and mint leaves to the cream milk. Heat on low heat to about 90 ° C, without boiling.

3. Remove the pan from the fire and leave it for 1 hour or more (so that the cream absorbs the aroma and taste of mint). On a large bowl or pot, put a sieve and discard the mint. Tip: squeeze the mint very well, you can directly with your hands, so that as much as possible essential oils get into the cream.

4. Mint the cream back into the pan and heat to about 90 ° C without boiling. Put the yolks in a large bowl, add the remaining sugar (60 g) and grate the yolks with white sugar (using a submerged blender or corolla).

5. Pour hot cream into the yolks with a thin trickle, continuously stirring with a whisk.

6. Return the yolk-cream mixture to a saucepan and heat over low heat, stirring constantly, with a wooden spoon or spatula, until the cream begins to slightly thicken. The cream can not be brought to a boil.
Tip: You can add a little green food coloring to give the ice cream a green tint.

7. The readyness of the cream is checked as follows: if you dip a spoon in a cream, the finished cream should cover it with a thick layer. You can draw a finger «path», and it will take a long time to swim.

8. Finished the cream remove from the fire (if desired, you can strain through a sieve), put in a cold water bath and cool.

9. Cold water bath: in a large saucepan pour cold water, you can put ice cubes, for faster cooling. In a pan with ice put a pot or bowl of cream, making sure that the water does not fall into the cream, and quickly cool in a bath, stirring occasionally.

It is advisable not to put hot, only from a fire, a pan in the icy water, so as not to deform the bottom of the pan.
Therefore, it is better to pour the cream into another dish, and already in it to cool in a water bath.

If the ice cream is prepared in the ice cream maker, it is best to cook according to the instructions to the ice cream maker, or follow the following general recommendations: the cooling element must first be put in the freezer for 1-2 days.
Before you pour the cream into the ice cream maker, it must be turned on and poured into the already working ice cream maker. After the ice cream was gradually poured into the cream, leave it to work for 25-30 minutes.

10. During this time, the cream, constantly stirred and simultaneously cooled, thickens and turns into a delicious ice cream.

11. Ready-made ice cream can be served immediately to the table, while serving, sprinkled with grated chocolate. Or put on the bottom of the container a third of the ice cream, sprinkle with grated chocolate.

Spread another piece of ice cream, sprinkle some of the chocolate. Lay out the remaining ice cream and sprinkle with chocolate. The container should be tightened with a food film and put into the freezer for several hours.
20 minutes before serving, ice cream should be taken from the freezer, rearranged to a refrigerator and allowed to «go away» a little.

Bon Appetit!

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