Creamy Mint Delight

Enjoy the delicate creamy taste and mint aroma! I know that it’s not quite ice cream season yet, but I love it very much and am ready to eat it both in winter and summer. This ice cream captivated me not only with its taste, but also with its aroma. I hope you enjoy it too!
cook time: 2h
Gavin Tanner
Creamy Mint Delight

Nutrition Facts (per serving)

319
Calories
16g
Fat
28g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Egg yolks 4 pc
Powdered sugar 170 g
Mint (5-6 sprigs of mint) 5 pc
Cream (I have 15% fat) 400 ml
Green tea (I have it with jasmine, but you can use just green) 1 tsp

Recipe instructions

Step 1

Step 1
To begin, pour the cream into a saucepan and bring to a boil, but do not boil. Mix egg yolks with powdered sugar.

Step 2

Step 2
If desired, you can increase or decrease the amount of powdered sugar, with this amount the ice cream turns out quite sweet.

Step 3

Step 3
When the cream has boiled, pour it into the yolks in a thin stream, stirring constantly. Pour in carefully so that the yolks do not curdle. Leave some of the cream (about 80-100 ml).

Step 4

Step 4
Chop the mint. Add mint and green tea to the remaining cream and let steep for 5 minutes.

Step 5

Step 5
In the meantime, cook the buttercream, put it in the microwave for 3 minutes, take out the bowl every 30 seconds, mix the cream and check for thickness. Make sure that the mixture does not curdle! In this case, it is better to underexpose! If you don’t have a microwave, cook over low heat, stirring constantly.

Step 6

Step 6
Heat the cream with mint and green tea for a few minutes over medium heat so that the mint fully releases its aroma. Strain the aromatic cream into the finished cream, mix and leave until completely cooled.

Step 7

Step 7
Pour the cooled mixture into a container for freezing and put it in the freezer until it hardens completely, for the first hour, or better yet two, take it out every 20 minutes and mix vigorously.

Step 8

Step 8
Bon appetit!

Additional rubrics

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