Saturday, August 6, 2011

Fresh Mint Ice Cream with Fudge Ripple

This is so good! The creamiest and the most delicious Mint Ice Cream I've tasted. Really, I'm not kidding! There's no mint extract or flavouring at all, the powerful delicious minty taste comes from the fresh mint leaves! And these wonderful leaves comes from my own potted garden. I just love the minty smell, I can even smell the mint when I'm watering my plant, and I would linger a little longer by the pot, just so I could breathe in the sweet minty smell, really nice! 


Fresh Organic Mint Leaves from my garden, smell so good! 

This Fresh Mint Ice Cream recipe is none other than David Lebovitz's. My daughter has been asking for Mint Ice Cream, her favourite flavour, and I was waiting for the right time to harvest my mint. I only have a pot, but it is enough to churn out this delicious ice cream. It is really, really creamy and so full of mint flavour! I made a batch of Chocolate Fudge Ripple, another one of David's recipe from the same book, and just layered it with the ice cream before freezing. The result, is one delicious Fresh Mint Ice Cream with Fudge Ripple! According to David, when the mint leaves are soaked in the warm milk and cream mixture, the mixture would turn a lovely shade of emerald. That does not happen to mine, in fact, there's almost no colour at all, just a light tinge of green, and can't be seen from the photo. But that's alright, it's not important at all, the important thing is, it is so FULL of mint flavour! Yummy..!


Fudge Ripple, this is really good too!


The ice cream is so creamy that it can be scooped right out of the freezer. There's  no need to take it out earlier to soften it.


Melting yumminess! Melts real fast!

I'm sharing this delightful ice cream with Cookbook Sunday over at Mom's Sunday Cafe when the link opens on Sunday. Are you cooking or baking anything from any of your cookbooks? I love doing just that, baking and cooking from my many cookbooks, and Cookbook Sunday is the perfect place to share. See you there.

I'm linking this to :
Full Plate Thursday over at Miz Helen's Country Cottage
Recipe Swap Thursday over at Prairie Story
Vintage Recipe Thursday over at Joy of Desserts
Sweet Tooth Friday over at Alli n Son
Sweets For A Saturday over at Sweet As Sugar Cookies
Cookbook Sunday over at Mom's Sunday Cafe


FRESH MINT ICE CREAM
(adapted from "The Perfect Scoop" by David Lebovitz)
1 cup (250ml) whole milk
3/4 cup (150gm) sugar ( I use 1/2 cup)
2 cups (500ml) heavy cream
Pinch of salt
2 cups (80gm) lightly packed fresh mint leaves
5 large egg yolks (I use 4)


Warm the milk, sugar, 1 cup (250ml) of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a lovely shade of emerald). Press on the mint leaves to extract as much of the flavour as possible, then discard the mint leaves. Pour the remaining 1 cup (250ml) heavy cream into a large bowl and set the strainer on top.
Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolk, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.



FUDGE RIPPLE
(adapted from "The Perfect Scoop" by David Lebovitz)
1/2 cup (100gm) sugar
1/3 cup (80ml) light corn syrup
1/2 cup (125ml) water
6 tablespoons (50gm) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Mixing It In : The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Storage : Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.

Variation : To make Mocha Ripple, substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.

39 comments:

  1. This looks super tempting...loved the flavours you have used. Would love to visit your space again!

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  2. Cool! I love mint and this is also a pot in my garden. Must try this for sure. Thanks for sharing :)

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  3. It looked so yummy and refreshing in this hot weather and fasting month!

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  4. I am right here to grab that cone ~ creamy, dreamy delight:))
    Us Masala

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  5. how georgeous and delicious pictures! look absolutely nice!! gloria

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  6. Hi, what a perfect combination of flavours, it was that looks delicious!
    Goog weekend, kisses from Portugal.

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  7. Exquisite and very beautiful photos, looks absolutely amazing, hugs

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  8. What a refreshing and tempting herb ice cream!

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  9. Love this, I never cared for mint chip just because the chips get hard when frozen, the fudge swirls the way to go! Never underestimate the power of fresh herbs. :D I have some mint in pots too, three different kinds!

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  10. Great use of some fresh mint leaves. It looks so tasty and refreshing. Thank you for participating at Joy of Desserts. Have a great weekend.

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  11. Joy, I've been eyeing this recipe forever! My MIL grows fresh mint, it's all over our backyard so what a great way to use it. Mint is also my son's favourite flavour. Looks fabulous!

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  12. I would be in heaven with this ice cream! So happy you will share this with Cookbook Sundays! See you there.

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  13. Grazie di questa bellissima ricetta, anch'io ho la menta in vaso del mio terrazzo e mi piace tantissimo!!!!

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  14. yum yum! i will buy this book after i get my ice cream maker!

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  15. I just bought some fresh mint at our farmers market. My kids would love this ice cream. Thanks for sharing this great recipe. Kirsten

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  16. Mmm, now thanks to you I'll know how to make a fudge ripple to add to my own ice creams. Great combo. Thanks for sharing it with Sweets for a Saturday. Now I'm off to go check out the watermelon sorbetto I just saw on your blog.

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  17. How delicious! That ice cream sounds awesome! Mint and chocolate are my favorites. Thanks for your sweet comment on my post about eating healthier.

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  18. Your ice cream look so tempting and good!

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  19. Wow.. It looks so tempting.. Never tasted a mint flavor in ice cream before..
    Sure it tasted refreshing.. perfect for this hot summer..

    Jabeen's Corner

    Ongoing Event-Iftar nights

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  20. i love that you used mint leaves, looks fantastic

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  21. This is the best looking ice cream I've seen lately and is my favorite flavor. It looks sooo delicious! Good job!

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  22. I love mint and chocolate ice cream! Your ice cream turned out beautifully. Time for me to cut some mint and make this again. It looks delicious and so refreshing.

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  23. Oh, just what we needed these days to cool down. Perfect! Have a great week ahead!

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  24. OH, this combination sounds so refreshing and it looks so tasty!

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  25. Yum! Usually I am not interested in mint ice creams, but yours looks delicious!

    Ciao
    Alessandra

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  26. That's so interesting about the mint and milk, I want to try that! I've never been a big fan of mint before, but you've swayed me over with this fudge and ice cream recipe :)

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  27. Joy, I'm with your daughter, Mint Chocolate is my most favorite flavor of ice cream. Using the fresh mint sounds so delicious. I bet yours is better than the one I purchased at the market yesterday!!

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  28. Ice cream with fresh mint! With chocolate ripples...Joyce, you are an ice cream genius!

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  29. Omg, I'd love to have a scoop of each, since these are my two favorite flavors! Great pics and recipes! Thanks for sharing!

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  30. I love mint, yours ice-cream combination sounds refreshing and yummy!

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  31. I'm copying your recipe and saving it...hope to try it out real soon.Will report back to you how it went. Love mint ice cream with almonds. Thanks for sharing.
    Rosie

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  32. Oh my friend, my friend. Could you have made my day any better? this looks amazing! so perfect for the heat wave we have right now and i heart mint ice cream!

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  33. Hi Joy,
    We have so much wonderful mint in our garden right now this will be a perfect recipe for us to try. It looks delicious! Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

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  34. That looks amazing! mint and chocolate are one of the best combos :) great ice cream dear!

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  35. Joy, thanks for sharing this wonderful ice cream with Cookbook Sundays!

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  36. yep..i can vouch for you that this is really goooooddddd!

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  37. Wow.. you can garden and you can cook.. so amazing! :)

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  38. Hi Joyce,

    I have this book too and waiting patiently for my ice cream maker attachment for my Kitchenaid to arrive from USofA this December!

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