Mint Julep Ice Cream

I’m not from the south, where the mint julep was created.  However I do like mint ice cream and I like adding bourbon to recipes, so this was worth a shot.  It’s kind of like a mojito with bourbon.  It’s a good use of our mint because it’s growing strong and I need to use it up.

I got this recipe from Elise at Simply Recipes.  It’s really easy, but you do need an ice cream machine.  I’ve made ice cream without one, using two plastic bags and vigorous shaking.  That’s another story.

If you want the best flavor, use real mint.  Mint extract has the potency, but not the natural flavor.  I used spearmint leaves, but you could use peppermint.  It will have more kick though.

Without this bad boy, it’s just mint ice cream.  Bleh that’s boring!

When working on the stove, and you have to wait till it thickens, this picture shows when it’s done.  When you can run a line on the spoon and it holds its shape, it’s done.

It takes 25 minutes to freeze in my Cuisinart ice cream maker.  This is a relatively normal time about 25-30 minutes.

Mint Julep Ice Cream

2 oz mint leaves
1 1/2 cups whole milk
1 1/2 cups cream
6 egg yolks
3/4 cup sugar
1/4 t kosher salt
1/4 cup bourbon
1 t vanilla extract

Smash the leaves with a spoon then add them to the milk and 3/4 cup of the cream.  Bring to a simmer, then remove from heat, cover, and let steep 30 minutes.  Pour the rest of the cream into a bowl and place that bowl into another bowl of ice water to chill.

Whisk the egg yolks together.  Strain out the mint leaves and toss them.  Add the sugar and salt to the mixture.  Set over medium heat and heat until steaming (not boiling).  Temper the eggs by pouring a little cream into the bowl with egg yolks and whisk very fast to prevent them from cooking.  Pour the eggs into the saucepan and mix to incorporate.

Stir mixture over medium heat scraping the bottom often.  When it thickens enough, you should be able to coat the back of the spoon and run a line through it and the line should hold its shape.  This takes about 5-7 minutes.

Pour through a sieve into a bowl with the rest of the cream.  Mix in bourbon and vanilla and chill in refrigerator for a few hours or overnight.  Process it in your ice cream machine until thickened, then store in freezer to harden up a bit more.

*next up…Memorial Ribs Two Ways…*

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2 Responses

  1. We be getting loads of mint as well but I’ve never gone further than mojitos and pasta salad. And did you say bourbon? Now that makes it worth trying even more!

    • It tastes great on a hot summer day, whether in Hawaii or Italy! (still jealous) 🙂

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