My apologies to those on the sfbay board for making you wait for the recipe.
Fresh Mint I.C.
2 1/2c. heavy cream
1c.fresh mint leaves
1 1/4c. sugar
5 large yolks
pinch kosher salt
Heat cream,milk,mint & sugar over medium heat. Bring to simmer. Remove from heat & cover. Let steep 15-20 min. Whisk yolks & salt in medium bowl. Temper hot liquid with yolks. Return mix to pot & cook over low heat until the mixture lightly coats a spoon. Strain into a clean bowl & cool over water bath.
This tastes good with your favorite bittersweet or white chocolate(finely chopped) added to the ice cream as it comes out of the ice cream freezer.
I use peppermint leaves. Depending on how minty you like your i.c. you can add another 1/2 bunch or so. I prefer it to be subtle..not so overpowering that you feel like you just rinsed your mouth with Scope or something. Also taste the mint to see how fresh it is..some mint will not have that strong a flavor so by all means add another bunch to the recipe.
This is not the exact Sea Salt recipe..it's a variation of it. It was the other pastry chef's recipe that was used & I don't want to post her recipe w/o permission.
Let me know how this recipe turns out. I'm always looking to improve my recipes.
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