Summer is so close... What a better way to start preparing ourselves for Summer than making a refreshing and delicious mint ice cream. Here´s the recipe:
-26 g. of mint leaves -131g. sugar -600 ml. milk -350 ml. heavy cream -1 vainilla bean -50 ml. honey -1 cup of chopped dark chocolate
Put the mint leaves and the sugar into the food processor bowl. Process until the mint is finely ground. Warm the milk, heavy cream, and vanilla bean (not the vanilla extract) over medium heat.
Whisk the egg yolks until smooth, then add the sugar and mint mixture and whisk until combined.
When the milk mixture is hot, whisk 1/4 cup of the hot milk into the egg mixture, then whisk in another 1/4 cup of the hot milk. This helps temper the eggs so they don’t scramble when you add them to the hot milk. Take the saucepan off the heat and stir in the tempered egg mixture.
Return the saucepan to the cooktop over medium heat. Add the honey and salt. Cook until about 5 minutes. Do not allow the mixture to boil.
Quickly set the saucepan into the large bowl filled with ice water to cool the custard. Cover and refrigerate until completely cool, at least 1 hour and up to 24 hours.
Churn the custard in your ice cream freezer according to the manufacturers directions.