In the summer heat, nothing refreshes as quickly as cool ice cream. It is this dessert, beloved by everyone since childhood, that gives the long-awaited coolness and leaves a pleasant aftertaste. But there is nothing better than eating peppermint ice cream in the heat: tender and very tasty. You can cook it at home, both using kitchen appliances, and without it.
Homemade peppermint ice cream on egg yolks
Not all housewives undertake the preparation of ice cream at home, in vain believing that without a special machine it will not work. This is actually not the case. Ice cream is not only easy to prepare, but it also turns out to be no less tasty than made in an ice cream maker.
The cooking process takes place in the following sequence:
- Separate the mint leaves from the branches (you need a small bunch of mint, consisting of 8-10 branches).
- Send the leaves to a blender, add 150 ml of milk and beat both ingredients to a homogeneous consistency. Leave the mixture in a blender for half an hour so that the milk is saturated with the taste of mint.
- After the specified time, strain the milk through a fine sieve, pour it into a metal scoop (pan), add cream (350 ml), icing sugar (50 g), a bag of vanilla sugar and mix with a mixer.
- Put the milk mixture on the fire, slowly heating it, but do not allow to boil. Stir occasionally.
- Remove the ladle from the heat and leave the milk mixture to cool.
- Prepare egg yolks (4 pcs.). To do this, you need to wash the eggs thoroughly with soda, and only then separate the proteins from the yolks.
- Add 50 g of icing sugar to the yolks and beat it all with a mixer until the cream (until the mixture turns white).
- Add the cream on the yolks to the milk mixture. Stir with a mixer and put on fire for warming. Avoid boiling so that the yolks do not cook.
- When the mixture warms up and begins to thicken, remove the bucket from the heat, pour the liquid peppermint ice cream into the container for freezing and allow to cool at room temperature.
- Place the container with the cooled ice cream in the freezer, remembering to stir its contents every 30 minutes for four hours.
Peppermint ice cream is ready.
Making mint ice cream in a car
The whole advantage of making ice cream in a special machine or ice cream maker is that in it it automatically cooks about three times faster. And periodically stirring manually does not need anything. One minus - not everyone has an ice cream machine, and it costs a lot.
- It is necessary to combine in one dish an egg, a glass of milk, 150 g of sugar, a teaspoon of peppermint oil and a few drops of green food coloring.
- Beat all ingredients with a mixer until smooth.
- Then add four tablespoons of cream (33-35%) and mix everything again with a mixer.
- Pour the resulting mixture into the bowl of the machine and freeze the product in accordance with the instructions (different manufacturers have their own cooking characteristics).
Mint Chocolate Ice Cream Recipe
Many gourmets consider the combination of mint and chocolate to be ideal; these two components combine so well. Therefore, mint and chocolate ice cream turns out to taste perfect.
To cook it, you must first warm the cream on a plate 20-35% (the fatter, the tastier), then beat 6 eggs with sugar (100 g). When the cream warms to a boil (do not boil), they must be carefully poured into the egg mixture, mixed and returned to the stove again. Cook a thick cream reminiscent of custard. Do not stop stirring and make sure that the eggs in the creamy mass do not cook. At the end of cooking, add two tablespoons of mint syrup and remove the ladle from the heat.
Transfer the creamy-egg mass to the ice cream maker. After a while, when the mixture begins to freeze, pour the chocolate (100 g) melted in the microwave into it. Do all this without turning off the car. Wait for the final freeze and you can try a delicious mint-chocolate dessert.
Low Fat Peppermint Ice Cream: Low Calorie Recipe
If you are on a diet, then this is not a reason to refuse your favorite mint dessert. Moreover, you can cook it with a minimum number of calories.
To make the ice cream sweet, you can use a sweetener instead of sugar (10-15 tablets will be enough). They need to be crushed into powder and whipped in a blend with mint leaves (bunch). After that add 5 yolks and mix well again. Pour 0.5 liters of skim milk.
At this time, beat the whites of 5 eggs in the combine until a thick foam. Combine the protein part in the combine with the yolk mixture, mix for a few seconds and pour into the container for freezing. Send to the freezer for 5 hours, while every 20 minutes, mint ice cream, the recipe of which is presented here, needs to be mixed. This is done so that it does not separate and ice does not form in it. Enjoy your meal!