1 1/2 Cups Heavy Cream
1 1/2 Cups Whole Milk
2 Cups Spearmint Leaves
4 Egg Yolks
1/2 Cup Sugar
Preparation:
Place cream, milk and spearmint leaves in blender and purée. Pour cream mixture into a medium sauce pan. Over medium heat, scald mixture (steaming, just before it boils). Remove from heat and set aside to infuse, about 20 minutes.
Combine yolks and sugar in bowl of standing mixer. Whip together until light colored and thick.
Return sauce pan to high heat and whisking constantly, bring cream to a full, rolling boil. Temper egg mixture by mixing 1/2 to 3/4 cup cream into eggs to warm them, then rapidly whisk the eggs into the cream. Cook until temperature reaches 175 to 180 degrees. Immediately strain custard through Tamis into a bowl set in an ice bath. Cool to room temperature, stirring occasionally. Chill to 40 degrees.
Pour ice cream mixture into ice cream machine canisters and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream. Transfer ice cream to shallow frozen container, press plastic wrap flush against the surface, cover the container, and freeze until firm, at least two hours. Serving
Suggestion:
Top with a sprig of Spearmint and add a few Trader Joe's Meyer Lemon Thins to the plate.
History:
I took some fresh spearmint to Chef Tech Baking class and a couple students made them into spearmint chocolate chip ice cream.
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