Ice cream.
Sep. 21st, 2008 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dsrtaoElizabear says I overflavor all the ice creams. Probably right.
This batch:
Mint gelato with Junior Mints. Using the low-fat (whole milk instead of cream and/or half-and-half) custard method produces a cold, fleetingly-creamy dessert which melts immediately off the tongue. No chalkiness, no lasting coat. Excellent match for mint. Distinctly yellow after cooking, but whitens up after freezing.
Two teaspoons of peppermint extract in 3 cups of milk was probably overkill, though.
Z declared it his favorite flavor ever.
This batch:
Mint gelato with Junior Mints. Using the low-fat (whole milk instead of cream and/or half-and-half) custard method produces a cold, fleetingly-creamy dessert which melts immediately off the tongue. No chalkiness, no lasting coat. Excellent match for mint. Distinctly yellow after cooking, but whitens up after freezing.
Two teaspoons of peppermint extract in 3 cups of milk was probably overkill, though.
Z declared it his favorite flavor ever.
(no subject)
Date: 2008-09-22 02:51 am (UTC)If you don't want candy in the mix you might try real mint leaves. I've never seen this in commercial ice cream, but that's why one makes one's own, isn't it?
(no subject)
Date: 2008-09-22 10:24 am (UTC)The relevant steps:
# In a small saucepan, heat the 1/2 cup cream and 1/2 cup half and half with 2 cups mint leaves, stirring constantly, until it's good and hot but not boiling.
# Set aside the mint and cream mixture to steep for at least 30 mins. Press the mint leaves against the side of the pan to extract the flavor, and stir the pan a couple of times during cooling to prevent a skin from forming on the milk.
Later you remove the leaves. Mint leaves taste like lettuce, followed by mint oil.