Fresh Mint Ice Cream

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up will be hosted this week by Simona from Briciole- be sure to pop by to see what other bloggers have come up with.

Things have been somewhat hectic here lately, on Monday our cat Victor took ill. That event has set off a torrent of vet visits and emotions when we were told that he was going to die far sooner than we had expected. He's back at the vet right now and we are bringing him home 'to keep him comfortable' later tonight. I'm not sure just what that means but I am sure it is not nice at all.

I the midst of all of this I have found it difficult to focus on anything. Yesterday, after I dropped him off at the vets for an ultrasound, I decided to make some ice cream - when emotionally stretched to the breaking point puttering about in the kitchen is just the thing. Well, that or a bottle of rum but heck, it was only 8 am and even I have limits (if you find them somewhere, please inform me!)

My cookbook of choice for all things ice cream is the Perfect Scoop by David Lebovitz. Published last year, I can assure you that there are few ice cream books that you will use as much as this one. In fact, before I started exploring Dolce Italiano with the Sunday Slow Bakers, this was the cookbook I had used the most. It is fitting the the slow bakers have transformed themselves into the Sunday Slow Scoopers and are shortly going to be working their way through David's cookbook. It will be nice to make ice cream and leave the oven off in this heat.

The cookbook is well reviewed for the ease of the recipes that he has written. There are recipes for everything from ice cream, sorbets, to every type of mix-in and sauce you can imagine. The book also has a wonderful in-depth, step-by-step section on how to make a perfect ice cream custard, which is a helpful thing to read before attempting your first batch. I was challenged by the custard making at first (even to the point that I scrambled the first one - happily he provides some instructions as to how you can correct that crisis) but his step by step instructions soon put me on the right path.

I've been wanting to try this recipe for fresh mint ice cream for awhile - I liked that it is make with mint infused cream and doesn't have any artificial flavourings. Mind you - my plan was to throw that all to hell by adding in some miniature York Peppermint Patties at the end - so much for no artificial flavourings! Anyway, I had the mint, cream, and eggs so I put this together yesterday. The ice cream was a beautiful pale mint colour with a distinctive flavour - mint ice cream will never be the same for me now.

Fresh Mint Ice Cream

1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks

Warm the milk, sugar, 1 cup 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. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup 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 yolks, 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. [You can test it by running your finger across the spatula coated with custard. It’s done when your finger leaves a definite trail that doesn’t flow back together.]

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.

I've been using mint a lot in my cooking lately . . .perhaps it is because I have a nice big pot of it growing by the front door. I posted previously about it here.

Some more mint information that I found:

NAME: Mint (Mentha spp)

DESCRIPTION: There are many species of mint. They are typically characterised by a creeping habit and highly aromatic fresh-tasting foliage. Popular species include Spearmint (Menta spicata or M. crispa); Peppermint (M. piperita officinalis), Pennyroyal (M. pulegium); Applemint (M. sauveolens), Eau-de-Cologne Mint (M. piperata citrata; Basil Mint (M. x spicata), but there are many others. There is also a native Australian mint M. australis.

ORIGIN:

Most of the popular species originated in the Mediterranean.

CULTIVATION:

Mint generally likes semi-shaded positions where the soil is moist but not waterlogged. It can become invasive as it spreads aggressively via underground stems. Propagation can be achieved by division or by cuttings struck in spring. Seed can also be sown in spring.

USES:

Spearmint is a popular flavouring for sauces and dressings and mint jelly is a traditional accompaniment to lamb. Peas and potato dishes are often flavoured with mint. Spearmint also gives a lift to punch and mint tea is said to aid digestion. Applemint is a pleasant addition to fruit salads and desserts. Pennyroyal is not generally used for cooking but it makes a good lawn substitute in low-traffic areas and is said to repel fleas. Eau-de-Cologne has a delightfully fresh aroma & is used in pot pourri and cosmetics.

Comments

[Cindy Ruth]

Jerry-I'm sorry to hear about your cat. Facing the death of a pet is a very dificult thing. We lost our Westie over a year ago, and I still think of her often. But I know Abby is no longer in pain, and that makes things easier. I think focusing on making ice cream is a great idea, and I'm looking forward to getting my copy of Perfect Scoop and beginning the taste testing.

[Laura]

That does it. I have to buy an ice cream maker. Any recommendations on a brand Jerry?
So sorry About Victor. Drowning your sorrows in ice cream sounds very sensible to me.
Laura

[sandi @ the whistlestop cafe]

So you are getting the scoop on the Sunday Slow Scoopers???

I am sending peaceful thoughts for all y'all. I know this is a hard time. Keep in touch.

[Jerry]

Thanks y'all

I think you'll enjoy working with the perfect scoop - it is a great collection of recipes with many interesting twists. Now I have to find folks to give all this ice cream away to!

Laura - I sent you an e-mail with thought re ice cream makers.

[Kayte]

Okay...I have been absent a bit here as things are a little hectic this summer, so I tuned in this morning, as it is raining and everyone is sleeping in, and I am thinking, "Today is the day I get caught up with Jerry's blog...NOW." And, the first piece of news I get is that Victor is ailing. See, you just can't take a break without something going awry...I am so sorry about Victor. We lost Oliver a year ago and it was really tough. I couldn't even blog about it, it was that tough. Thoughts with you all.

Second, I have wanted to tackle the Scoop book since it came out, but just have been dragging my feet. Any chance of joining your Sunday Scoop Group? I mean, does that work like Tuesdays with Dorie and Whisk Wednesdays and baking/cooking blogs of that nature? Everyone makes the same recipe each week and posts about it, or does it work another way? Very interested to know about this, so hopefully you can email me or respond here? Much appreciated.

[Maria I.]

So sorry to hear that Victor is ill. I lost my dog last March and we have at the present a sick kitty so I know what you're going through. I'll keep you all in my thoughts.

The ice cream looks delicious! I was tempted to join the SSS but I have to get in shape for two upcoming trips and a wedding.

[Jerry]

Thanks Kayte and Maria - loosing a pet is a challenge isn't it?

Kayte - I will e-mail you about the 'scoopers'.

I can appreciate that Maria - I shall have to give most of our ice cream away or I will be the size of a house!

[Simona]

Busying yourself in the kitchen helps in certain situation and ice cream has soothing qualities that help. Yours looks quite refreshing.

[Jerry]

Thanks Simona - it was! I really find that puttering in the kitchen is a great way to relieve stress.

[Kalyn]

Sorry to hear about your cat. I know food is not supposed to be used for comfort, but sometimes I think it's a very good idea, and this ice cream looks fabulous. Hope you are enjoying it.

[Jerry]

Kayln - it wasn't really 'cooking for comfort', rather something that I can do by rote that would occupy my mind. My problem isn't seeking food for comfort it is binge eating while stressed. This is why I should be retired! LOL