raspberry-mint ice cream
Aug. 23rd, 2011 03:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaLast night ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
archinonlive and I decided to make a raspberry mint ice cream. Unlike some of our other batches of ice cream, this one isn't heavy on the cream/milk, but was rather heavy on the berries.
5 dl frozen raspberries
2 dl cream
1.5 dl milk
3 egg yolks
0.5 dl sugar
1 tsp peppermint extract
Run frozen raspberries through the food processor till uniform small pieces--we did the measuring of the 5 dl after chopping them. Then put them back into the freezer to keep cold while mixing everything else.
whip the cream till stiff peaks form
use the same beaters (some cream still attached) to whip the egg yolks and the sugar till light and fluffy. Add the milk and beat some more. Add the berries and beat more. Add the peppermint extract and beat yet again. Pour everything over the cream and use a slow setting on the mixer to combine. Pour everything into the ice cream maker, add a handful or two of still-whole frozen berries, and let freeze.
Makes enough ice cream to fill 12 silicon muffin cups, with one small serving left over to taste straight away.
Before it froze I thought that the mix smelled strongly of peppermint with a hint of raspberry, and he thought it smelled strongly of raspberry with a hint of mint, so perhaps the balance is correct. As with all of our ice cream recipes the level of sweetness is quite good--not sweet tasting, but just right. I find the flavour interesting--there is a definite mint after taste, but the raspberries are the dominate first flavour. I am not certain if it is the mint that makes it seem "lighter" than our usual mixes, or just the fact that this one really does contain less milk and thus less fats.
archinonlive and I decided to make a raspberry mint ice cream. Unlike some of our other batches of ice cream, this one isn't heavy on the cream/milk, but was rather heavy on the berries.5 dl frozen raspberries
2 dl cream
1.5 dl milk
3 egg yolks
0.5 dl sugar
1 tsp peppermint extract
Run frozen raspberries through the food processor till uniform small pieces--we did the measuring of the 5 dl after chopping them. Then put them back into the freezer to keep cold while mixing everything else.
whip the cream till stiff peaks form
use the same beaters (some cream still attached) to whip the egg yolks and the sugar till light and fluffy. Add the milk and beat some more. Add the berries and beat more. Add the peppermint extract and beat yet again. Pour everything over the cream and use a slow setting on the mixer to combine. Pour everything into the ice cream maker, add a handful or two of still-whole frozen berries, and let freeze.
Makes enough ice cream to fill 12 silicon muffin cups, with one small serving left over to taste straight away.
Before it froze I thought that the mix smelled strongly of peppermint with a hint of raspberry, and he thought it smelled strongly of raspberry with a hint of mint, so perhaps the balance is correct. As with all of our ice cream recipes the level of sweetness is quite good--not sweet tasting, but just right. I find the flavour interesting--there is a definite mint after taste, but the raspberries are the dominate first flavour. I am not certain if it is the mint that makes it seem "lighter" than our usual mixes, or just the fact that this one really does contain less milk and thus less fats.
