Heirloom Mint Ice Cream
The recipe Heirloom Mint Ice Cream can be made in approximately 45 minutes. One serving contains 624 calories, 11g of protein, and 50g of fat. This gluten free recipe serves 4 and costs $1.74 per serving. 41 person have tried and liked this recipe. It is perfect for Summer. This recipe from Simply Sugar and Gluten Free requires agave nectar, arrowroot, milk, and gelatin. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Users who liked this recipe also liked Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces, and Homemade Ice Cream Sandwiches With Mint Ice Cream.
Servings: 4
Ingredients:
½ cup agave nectar
1 teaspoon arrowroot
2 extra large eggs
2 cups fresh mint, roughly chopped
1 teaspoon unflavored gelatin
2 cups heavy cream
2 cups 1% milk
Equipment:
sauce pan
bowl
plastic wrap
spatula
whisk
Cooking instruction summary:
Combine half & half and heavy cream in a heavy bottom medium sized sauce pan. Put gelatin and arrowroot powder in two separate, small bowls. Add 3 tablespoons of milk mixture to each bowl. Mix each bowl well and let sit so that gelatin and arrowroot can soften.Heat milk mixture over medium heat. Add mint and stir. After about 3 minutes, add gelatin and stir until milk has scalded and gelatin has dissolved. Once milk reaches the scalding point, turn heat down immediately.Beat eggs in a medium bowl until light and fluffy, about 2 minutes. Add agave and continue to beat until mixture has doubled. Add 1/3 cup of warm milk mixture to eggs while beating. Add eggs and arrowroot to sauce pan and stir well. Cook for 2 minutes, or until ice cream mixture coats the back of a metal spoon and will hold a line when you draw your finger through it. The mixture should temp at 165 degrees. Do not boil. Remove from heat.Let mint leaves steep in ice cream for 10 minutes. Strain into a medium bowl, using the back of a rubber spatula to press all the mint flavor out of the leaves. Cover immediately by placing plastic wrap directly on top of the ice cream mix. This will prevent a skin from forming. Refrigerate for at least 3 hours, preferably overnight. The ice cream mix will thicken considerably. Stir well with a spoon or whisk, then stir freeze according to manufacturer's directions.
Step by step:
1. Combine half & half and heavy cream in a heavy bottom medium sized sauce pan. Put gelatin and arrowroot powder in two separate, small bowls.
2. Add 3 tablespoons of milk mixture to each bowl.
3. Mix each bowl well and let sit so that gelatin and arrowroot can soften.
4. Heat milk mixture over medium heat.
5. Add mint and stir. After about 3 minutes, add gelatin and stir until milk has scalded and gelatin has dissolved. Once milk reaches the scalding point, turn heat down immediately.Beat eggs in a medium bowl until light and fluffy, about 2 minutes.
6. Add agave and continue to beat until mixture has doubled.
7. Add 1/3 cup of warm milk mixture to eggs while beating.
8. Add eggs and arrowroot to sauce pan and stir well. Cook for 2 minutes, or until ice cream mixture coats the back of a metal spoon and will hold a line when you draw your finger through it. The mixture should temp at 165 degrees. Do not boil.
9. Remove from heat.
10. Let mint leaves steep in ice cream for 10 minutes. Strain into a medium bowl, using the back of a rubber spatula to press all the mint flavor out of the leaves. Cover immediately by placing plastic wrap directly on top of the ice cream mix. This will prevent a skin from forming. Refrigerate for at least 3 hours, preferably overnight. The ice cream mix will thicken considerably. Stir well with a spoon or whisk, then stir freeze according to manufacturer's directions.
Nutrition Information:
covered percent of daily need
