Homemade Mojito Ice cream… Now doesn’t that sound like a summer nights dream???
Since I love both Mojito’s and Ice cream I figured one should be able to combine the two. We got ourselves an Ice cream maker not so long ago. I am now ready to have the freezer full of healthier versions of my favorite Häagen-Dazs… I am trying to come up with some healthy alternatives. But one needs to also do some “real” Ice cream. For god sake, you can’t have an Ice cream maker and only do frozen yoghurt!! That would be a crime. So let the try-outs begin. One of my favorites right now is a Mojito ice cream. It is made from a custard base. Oh my, it is so fantastic. The first time I made it, it ended up a little too sweet in my taste, but I was the only one that thought so. Family & friends has loved all versions. No complaints of it being too sweet.
It is such an easy task to make Ice cream with this handy little machine. Gone are the days I made it by hand. I used to use the attachment to my Kitchen Aid, but it always gave me problems. It never really worked well, so I did it by hand. Now I finally don’t have to. It is so nice.
You can make so many versions of Ice cream. I think it is great to just experiment. First you need to just master the basics. Make a plain vanilla Ice cream, use a custard base. It is creamy, smooth and silky. From there you can start building up your repertoire. Use simple syrups, fruits, berries, herbs….or whatever your favorite taste is. I am thinking the wilder the better. It is easy to make “cocktail” Ice cream versions. Since many drinks are based on simple syrups, you can just transfer that into an Ice cream, you can even add alcohol if you want. If you do, just be careful and don’t add it until the last few seconds in the machine. The alcohol can prevent the Ice cream from freezing up.
Just note that you must make sure to have a day or two before the ice-cream is being served since the custard must chill down a 100%. I also prefer to have it sit in the freezer over night.
So make some Ice cream!!! Summer is closing in.
Homemade Mojito Ice-cream.
Makes about 6 cups.
2 c. Heavy cream (whipping cream).
2 c. whole milk.
1/2 c. granulated sugar.
5 egg yolks from large eggs.
1/2 c. Simple syrup made of mint and lime. (Use 1 bunch of fresh mint and 1-2 limes, the juice and some grated zest as well. Boil down with 1/2 c. of water & 1/2 c. of granulated sugar. Let come to a boil. Make sure the sugar dissolves. Cool in the fridge for a few hours. Strain).
1 tsp. finely grated lime zest
1-2 tbsp. of good rum (optional, to add the last few seconds of mixing the ice-cream).
Pinch of salt.
(If you would like to make a vanilla ice-cream, add 1 1/2 tsp. vanilla extract 1 vanilla bean, halved & seeds scraped off. Cooked in the milk/cream mixture. Just remove the vanilla bean when finished cooking. Obviously you don’t use the lime and mint for the vanilla version)
Pour the milk, cream and half of the sugar into a pot. Let come to a boil on medium low heat. Meanwhile, mix the egg yolks and the rest of the sugar until nice, light and fluffy.
You now need to “temper” the eggs. Take 1/3 of the hot milk/cream. Pour, little by little while whisking well, into the egg & sugar mixture. When done pour this tempered egg mixture back into the pot. Use a wooden spoon, stir constantly on low heat until it thickens. Make sure it isn’t too hot or the eggs will curdle. When the mixture covers the back of the spoon and you can drag your finger across the spoon and the mixture doesn’t close back in over spoon, it is done. It will take about 5-6 minutes.
If you are making vanilla ice-cream, you need to now remove the vanilla bean. Pour the custard into a container with air tight lid.
Sometimes when making ice-cream you might end up with lot’s of ice crystals. The trick to avoid that is to cool down the custard really fast. I use an ice bath (a large bowl with water and ice that I put my container of finished ice-cream custard into).
You need to refrigerate the custard for at least 2 hours. The best would be to let it sit in the fridge over night.
When cooled down totally, add to the ice-cream machine. Make sure it is turned on before you start pouring in the mixture into the frozen freezer bowl. After 5 minutes or so of churning the ice-cream, start adding the simple syrup. Little by little. Make sure to taste so that it isn’t too over powering. Let churn for about 20-25 minutes in total. At the very end, add the finely grated lime zest and the alcohol (optional). If you like a little softer version of ice-cream, serve directly. I prefer to make mine ahead of time and add it to an airtight container and put it in the freezer for a few hours or even over night.
Decorate with a couple of leaves of mint.