Homemade Mint Ice Cream with Lollipops
Votes: 1
Time: 20 minutes plus freezing time
Complexity: easily
Quantity: 1.5 l.
Complexity: easily
Quantity: 1.5 l.
Want to try a truly refreshing ice cream? Then be sure to try this minty masterpiece recipe. Unlike commercial ice cream, homemade ice cream won't contain any added coloring, and yes, it won't be green. For a splash of color, garnish it with fresh mint leaves or a couple of toppings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of drinking cream 10%
- 1 cup heavy cream
- 8 large egg yolks
- 250 g of sugar
- 1 teaspoon peppermint oil
- 90 gr. chocolate-mint candies, chop coarsely
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Recipes with similar ingredients: eggs, cream, mint extract
Cooking the dish according to the recipe:
- Pour the cream mixture into a medium saucepan and place over medium heat. Stirring constantly, bring the mixture to a simmer and remove from heat.
- In a medium bowl, beat the egg yolks until they become lighter in color. Gradually add the sugar and beat until combined. Gradually add the warmed cream mixture a little at a time until about 1/3 of the mixture is incorporated.
- Pour the remaining mixture into a saucepan over low heat. Continue cooking, stirring frequently, until the contents reach 175-180°F (77-80°C), thicken slightly, and begin to coat the back of a spoon. Transfer the cream to a container and let it sit at room temperature for 30 minutes. Add the peppermint oil and stir.
- When the cream has cooled enough to prevent condensation from forming on the lid, place it in the refrigerator and leave it covered for 4-8 hours, or until the temperature drops to 4°C or below.
- Transfer the custard to an ice cream maker; add crushed mints and process according to package directions. This will take about 25-35 minutes. Serve soft serve or freeze for another 3-4 hours to firm up.
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