Mint Julep Ice Cream

Name: Mint Julep Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 57 grams mint leaves (spearmint); 355 milliliters milk; 355 milliliters cream; 6 egg yolks, whisked together; 177 milliliters sugar; 0 teaspoons kosher salt; 59 milliliters bourbon; 1 teaspoon vanilla extract

Mint Julep Ice Cream might be just the dessert you are searching for. This recipe serves 2. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 87g of fat, and a total of 1286 calories. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of kosher salt, milk, cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around around 45 minutes. If you like this recipe, take a look at these similar recipes: Mint Julep Ice Cream, Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, and Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces.

Instructions

Steep mint in hot cream: Bruise the leaves with a wooden spoon so they'll release their essential oils and flavors.

Ingredients you will need

Cream

Mint

Equipment you will use

Wooden Spoon

Place them in a saucepan with the milk and 3/4 cup of the cream. Bring just to a simmer, then remove from heat and cover to steep for 30 minutes.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Prepare sieve over bowl with cream, over ice bath: Fill a large bowl with ice water and set another bowl with the remaining cream in it with a fine mesh sieve over the cream. In a separate bowl whisk together the egg yolks.

Ingredients you will need

Egg Yolk

Water

Cream

Ice

Equipment you will use

Sieve

Whisk

Bowl

Strain mint cream, add sugar, salt, then heat until steamy:

Ingredients you will need

Cream

Sugar

Mint

Salt

Pour the steeped cream mixture through a strainer and toss the mint leaves. Return the milk/cream mixture to the saucepan and add the sugar and salt. Set over medium heat and heat until steaming (not boiling).

Ingredients you will need

Mint

Cream

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Sieve

Temper eggs, return to milk mixture: Slowly pour some of the heated milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it.

Ingredients you will need

Egg Yolk

Egg

Milk

Equipment you will use

Whisk

Pour the egg yolk mixture back into the saucepan.

Ingredients you will need

Egg Yolk

Equipment you will use

Sauce Pan

Heat until thickened: Stir the mixture over medium heat with a wooden spoon, constantly scraping the bottom of the pan as you stir. When the mixture thickens up and coats the back of the spoon so that you can run your finger across the coating and have the coating not run. This can take between 3 and 10 minutes depending on the heat of your burner.

Equipment you will use

Wooden Spoon

Frying Pan

Strain through sieve, add bourbon and vanilla, chill:

Ingredients you will need

Bourbon

Vanilla

Equipment you will use

Sieve

Pour the mixture through the sieve into the chilled bowl of cream.

Ingredients you will need

Cream

Equipment you will use

Sieve

Bowl

Mix in the bourbon and vanilla. Cover and place in the refrigerator until the mixture is chilled, 6 hours to overnight.

Ingredients you will need

Bourbon

Vanilla

Process in ice cream maker: Process in an ice cream machine per the manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Store in freezer: Store ice cream in an airtight contained in the freezer for several hours before serving to harden the mixture up a bit. The ice cream will be quite soft straight out of the ice cream machine and will need to harden up a bit for proper ice cream consistency. If you leave it in the freezer too long, just let it sit a few minutes before serving.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

*Note: You cannot substitute anything for the bourbon in this recipe. Otherwise, it's not a mint julep. That said, you can make a simple mint ice cream, if you don't want to use alcohol. Check out the mint chocolate chip recipe on the site.

Ingredients you will need

Chocolate

Ice Cream

Alcohol

Bourbon

Mint

Equipment

Ingredients

Servings:

57grams

mint leaves (spearmint)355milliliters

milk 355milliliters

cream 6

egg yolks, whisked together 177milliliters

sugar 0teaspoons

kosher salt 59milliliters

bourbon 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.