Prep Time: 15 mins Freeze Time: 5 hours Yields: 2 large scoops Level: Beginner
The other day, my husband and I were reminiscing the pre-COVID days when we would go for drives on the weekend and then while on our way back home would invariably find ourselves at our neighbourhood Baskin Robbins. It goes without saying that the conversation then turned towards what our respective favorite ice-cream flavours were. While my husband simple loves “Mississippi Mud”, I adore the “Mint Milk Chocolate Chip”… Even though the husband calls it the “toothpaste ice cream”, I simply love it! This gave me the idea to try making a mint flavored ice-cream…
I will not lie when I say that the first thought that sprang to my mind was where would I get mint flavoring in this COVID-era and I did ransack Amazon but just could not find any edible mint flavour – so of the mint oils that are available are diffuser oils 😦 So I shelved my mint ice cream for another day…
Well of course it must be fate because I ended up making my mint choco-cip ice cream the next night 🙂 The story goes like this – the day was green grocery shopping day and we ended up at our vegetable vendor and picked up some really fresh produce (interestingly, we have been getting some really fresh and vibrant vegetables these COVID months) when my husband picked up some pudina (mint) leaves and dhaniya (coriander) leaves announcing randomly “aaj main hari chutney banaoonga” (I will make green chutney today). It was like a light bulb that went off in my head! Voila! Of course I can try to extract mint flavour from the mint leaves for my ice-cream and this is how my mint ice-cream came to be…
- Mint Leaves – 8 gms
- Water – 1 tsp
- Cream (I used Amul Fresh Cream) – 80 gms
- Sweetend Condensed Milk (I used Nestle Milkmaid) – 60 gms
- Wash mint leaves and pluck them from the stem.
- Add 1 teaspoon of water to the leaves and grind them in the grinder.
- Sieve the pulp to take out all the juice.
- Add condensed milk to the mint juice and mix well.
- In a separate bowl. whisk the cream with an electric beater at high speed for at least 4 minutes.
- Add the whisked cream into the milk and mint mixture and mix well.
- Add chocolate chips to the ice cream mixture. This is optional thought!
- Pour in a container, cover it with a lid and freeze for at leas 5 hours. If the fat content of your cream is < 30% then you may need to freeze for at least 8 hours.
Do try this out it doesn’t taste exactly like the Baskin Robbins Ice Cream which is more spearmint-ey while this is more peppermint-ey 🙂
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