This was one of my favorite flavors growing up, and I always felt like people didn’t give it its due credit! I always found it so refreshing and cooling- it was my favorite on a hot summer’s day. I use a mix of fresh mint and peppermint extract to get herbal minty notes along with the classic peppermint flavor.
Ingredients:
250 ml oat milk (I find Oatly barista milk the best)
250 ml plant-based double cream (I like Flora the best)
(you can use regular dairy ingredients with no changes)
4 egg yolks
90 grams brown sugar (can use white)
a splash of vanilla extract/paste
pinch of salt
1 cup fresh mint leaves
1-2 tsp peppermint extract (they can vary in strength, so start with 1 and add more if you want)
a few drops of green food coloring (optional)
1 bar dark chocolate, chopped
Method:
Mix the egg yolks and sugar together in a bowl until smooth.
In a saucepan, put in your 250 ml milk, vanilla, and mint leaves and bring to a scalding point. The scalding point is when steam starts rising and small bubbles form around the edge.
Let it infuse for 20 minutes. Then, strain the mix and bring it back to a scalding point.
Slowly pour your hot milk into the yolk and sugar mixture, making sure to stir constantly. This is called tempering the eggs and will stop the egg mixture from cooking.
Once half the milk is combined, you can add in the other half all at once.
When it is fully combined, give a quick cleaning to your saucepan, and add the mixture back in. Add in your peppermint extract at this stage as well.
Next to the stove, have a bowl with a fine-mesh sieve in it ready to go.
Put the saucepan on medium-low heat and start cooking your custard. You want to be scraping the sides and the bottom a lot so it doesn’t catch and scramble. You’re looking for a runny custard consistency, as we are technically making a crème anglaise.
Bring the mixture up to a temperature of 165°F or 73°C. If you don’t have a thermometer, you can do it by eye. When the mix starts steaming and can coat the back of a wooden spoon, it should be done. It’ll be slightly thickened.
As soon as it’s up to temp, pour it through the sieve into the bowl. Let it cool slightly.
Pour in the double cream. Mix to fully combine. Taste and add more peppermint extract if you want. Remember, you always want the base to be slightly stronger as flavors get dull when frozen. Add a bit of green food coloring at this stage if you like, and mix to combine.
Pour the mix into your pint tub if using a Ninja Creami, and freeze for at least 24 hours.
If using a regular ice-cream machine, you can churn according to the machine instructions.
For the ninja creami, churn on the regular ice-cream setting. Add in your chopped dark chocolate after, and hit the mix-in button to swirl it through the ice cream.
Enjoy!
Hello Laila! Does this make one of the creami jars?