Summer is almost here. Hot weather demands a few things: SPF, sunglasses, and of course, ice cream.
Thinking of getting into the homemade ice cream game? Start with this amazing mint ice cream, with a recipe from pastry chef Dana Cree’s Hello, My Name is Ice Cream: The Art and Science of the Scoop. It calls for peppermint leaves (or oil) instead of the popular spearmint. The best part: you don’t need chocolate or chemical food coloring to make this tasty treat!
- 3 tablespoons milk powder
- 3/4 cup sugar
- 2 cups cream
- 2 cups milks
- 1/4 cup glucose
- a handful of peppermint leaves
- 1/4 teaspoon peppermint oil
- texture ingredient– either 1 teaspoon commercial stabilizer, 1/4 teaspoon guar or xanthan gum, 2 tablespoons tapioca starch, or a little over a tablespoon cornstarch
- Heat glucose, milk, and cream in a medium saucepan at a medium-high setting and stir frequently until you have a rolling boil.
- Add milk powder to mixture, lower to a simmer, and cook for 2 minutes.
- Remove the pot from heat and throw in the fresh mint leaves. Let infuse for 30 minutes.
- Strain your concoction through a sieve into a medium bowl. Nest the warm bowl until it cools in a larger bowl filled with ice water, stirring occasionally.
- Put in the peppermint oil once the mixture is cool to the touch.
- Move the base to the refrigerator and allow it to cure for at least four hours.
- Churn in an ice cream maker until it has the consistency of soft serve, around 20-30 minutes.
- Freeze your ice cream in a airtight container for 4-12 hours.