Did I tell you how much I’m in love with my new ice cream maker we bought from Tchibo 2 months ago? I knew that it would be our new toy and we would be experimenting new ice cream recipes with it. I’ve been having fun trying all sorts of frozen treats with it since we bought it. After making Chocolate Ice Cream and Lemon Ice Cream in the maker, we knew we could make any ice cream with this magical device. This time we wanted to make it with fresh mint leaves and the result was absolutely perfect! It will definitely be easier to tolerate the heat in summer with Very Fresh Mint Ice Cream!
As for the taste of this unique fresh mint ice cream, you feel the strong herbaceous flavor of mint. If you love the taste of mint chewing gum or mint chips, I’m sure you will love this creamy fresh mint ice cream too! You will feel fresh and bright when you eat it! And that feeling continues up to an hour in your mouth!
I’m inspired by David Lebovitz’s Fresh Mint Ice Cream in his amazing book, The Perfect Scoop and made some adjustments on it. I guess I will be trying several of his wonderful frozen treat recipes this summer. I wanted my ice cream to have a lovely green color, so I had to add one more ingredient to his list as mint leaves alone are not enough to give it that impressive color. What could it be? Any ideas? No it’s not green food coloring, I used something completely natural. Of course it’s something green. That’s right I used spinach leaves. Weird, isn’t it? Trust me you don’t feel any flavor of spinach in this mint ice cream.
I’ve just fallen in love with this mint color! Who doesn’t? The best thing about it is that there is no artificial food coloring in it. The second best thing is that nobody can notice that it’s spinach unless you tell them. Keep this ingredient as a secret until they eat their very fresh mint ice cream.
I must tell that I’m inspired by a Turkish cake made with spinach. Spinach is used just to color this cake, it doesn’t affect the taste of it. It is always great to surprise guests with this cake. How come I haven’t made it till now! I will definitely make it as soon as possible and share it with you. To give you an idea, I searched it on the Internet and found this Spinach Cake on Mom What’s for dinner?
If you have worries about the temperature this summer, try this Very Fresh Mint Ice Cream and feel yourself in Alaska even when it’s boiling this summer!
- 2 cups whole milk
- 1 cup sugar
- 2 cups heavy cream
- Pinch of salt
- 2 cups (80g) fresh mint leaves
- 1 and ½ cups spinach leaves
- 5 egg yolks
- Sprinkles for garnish when serving
- Warm the milk, sugar, 1 cup of the cream and salt in a small pot.
- Add the mint leaves and stir. Take from the heat and cover. Let it steep at room temperature for an hour.Strain the mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract the flavor as much as possible, then remove the mint leaves.
- Boil water in a medium saucepan. Meanwhile fill a large bowl with water and ice.Toss in spinach leaves in boiling water and keep them there for about 30 seconds and then pour into a strainer. Place the strainer immediately in the icy water and let it rest there for about 30 seconds.
- Place spinach in a blender with half of the mint-infused milk mixture, blend well and gradually add the remaining milk mixture with the blender running.
- Rewarm the green mixture.
- In a separate medium bowl, whisk the egg yolks together and slowly pour the green mixture into the egg yolks, whisking constantly. Then scrape the egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula.
- Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on the top.
- Pour the custard through the strainer and stir into the cream. Stir until cool over an ice bath.
- Chill the mixture in the refrigerator for about an hour, then freeze it in your ice cream maker according to manufacturer’s instructions.
- Top with sprinkles when serving.