![]() Beat the egg yolks in a small mixing bowl until they are smooth.When the mint leaves are done steeping, pour the milk through a fine-mesh sieve and into a bowl to remove the leaves.You can let it sit for up to 24 hours, but be sure to refrigerate it after the first two. Turn off the heat, cover the milk and mint leaves with the lid, and let it steep for at least two hours.Add the strained mint to the cup of whole milk in a small saucepan.Strain the leaves and pat them dry with a clean cloth or paper towel.Begin by washing your pre-measured mint leaves carefully to remove any dirt, insects, or debris they may have on them. ![]() How to Make Fresh Mint Ice Cream: Infusing the Milk and Mint Leaves: However, any kind of mint you have will be balanced well with the creamy sweetness of the ice cream. I find that spearmint or chocolate mint has a slightly sweeter flavor than some varieties with a more peppery profile.
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