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Chocolate Mint Herb Ice Cream

Chocolate Mint Herb Ice Cream

Ingredients

  • 1.2 kg g
    Whole Milk
  • 0.9 kg
    Heavy Cream
  • 150 g
    Glucose Syrup
  • 0.45 kg
    Sugar
  • 1 T
    Vanilla Extract
  • 1 tsp.
    Sea Salt
  • 3 oz.
    Chocolate Mint Leaves
  • 0.3 kg
    Egg Yolks
  • 3 g
    Guar Gum

Preparation

Combine cream, milk, glucose, half the sugar, vanilla, salt and mint leaves in a pot. Bring to scalding, turn off heat and cover with plastic. Steep for 30 minutes.

Whisk eggs with the remaining sugar In a mixing bowl, until combined. Bring milk mixture to boil, lower heat and temper in sugar egg mixture. Using a large spatula, bring to an anglaise thickness, cool over ice bath.

Pour through a fine strainer to press all the liquid through the mint leaves; blend in guar gum using an immersion blender. Refrigerate until fully chilled. Churn in ice cream machine at least 3 hours before serving. Makes 3 quarts.

Chef Caroline Schiff, Gage & Tollner, New York City, from Food Fanatics® Magazine.