Mint mojito coffee ice cream

    Mint mojito coffee ice cream

    1save
    6hr25min


    1 person made this

    About this recipe: White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly summertime dessert.

    Ingredients
    Serves: 8 

    • 475ml whole milk
    • 80ml coarsely ground coffee beans
    • 110g brown sugar, divided
    • 1 bunch fresh mint leaves, crushed
    • 6 large egg yolks
    • 235ml whipping cream
    • 80ml white rum
    • 55g chopped chocolate

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:6hr freezing  ›  Ready in:6hr25min 

    1. Heat milk, ground coffee, 40g brown sugar and crushed mint leaves in a saucepan over low heat until warmed through, 7 to 10 minutes.
    2. Whisk egg yolks and remaining brown sugar in a bowl; slowly whisk in about 225ml of the hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
    3. Line a sieve with a muslin square and strain custard into a large bowl; discard solids. Whisk whipping cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
    4. Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

    Note:

    Just a note on the amount of rum: alcohol doesn't freeze easily so adding it will make your ice cream more slushy than solid so you might want to lessen the alcohol a bit if you want it more creamy and solid.

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