Curry And Mint Ice Cream Recipes

MINT ICE CREAM

Steps:

• Special Equipment: Mix It In Soft-Serve Ice Cream Maker
• Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

MINT ICE CREAM

Steps:

• Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight, covered in the refrigerator.
• In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
• Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
• Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard.
• Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.

MINT ICE CREAM

Steps:

• Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.