It might be a bit early for ice cream in some parts of Canada, but here in Vancouver, Spring has totally sprung! I'm talking blue skies and sunshine and light jackets. I've been lucky enough to enjoy my last week of unemployment in this gorgeous weather - going to the beach, riding my motorbike, just getting out there!
And ice cream, of course! Nothing says "Hello sunshine!" like ice cream. Especially when it combines two deliciously bright and springy flavours like mint and lime!
This ice cream is made from lime curd and a mint-infused custard base, so it's rich and smooth and creamy, but still totally refreshing and acidic and tangy. Best of both worlds! I combined both the curd and the base prior to churning, but I bet you could totally churn the custard base, then swirl in the curd and have a marbled ice cream thing going on. I kinda wish the lime curd was more green so it would look cooler and contrast-y, but them's the brakes, I guess.
Also, I'm kind of dying right now over the cutest little copper ice cream scoop! It's so sleek and shiny and makes me dream of copper saucepans and teapots and canelé molds, all of which I could never ever afford. And those jars! I'm a sucker for jars of any sort and if you look in my cupboards, you'll find a veritable horde of jars of all sizes and shapes. Some don't have matching lids and some still have that glue-y nasty stuff from labels that I can't seem to get off, and I don't think any two are the same.
But now, I have these gorgeous clip-top jars that can hold just about anything and everything I want! Any kind of curd, cream, sauce, compote, jam, even salad! Or ice cream, if you're like me and salad isn't really a thing.
There's a lot more super cute baking and cooking stuff over at The Kitchen Sink if you want to head over and check it out!
This post is sponsored, but all opinions and thoughts are my own! Thanks for supporting the people that support me and my blog!
Mojito Ice Cream
Recipe adapted from Frozen Desserts
100 g fresh lime juice
100 g granulated sugar
100 g eggs
Mint Ice Cream Base
652 g whole milk
7 g fresh mint, torn into pieces
123 g cream
156 g granulated sugar
70 g egg yolks
250 g lime curd
To start, make the curd. Combine the lime juice, sugar, and eggs in a bowl set over a saucepan of barely simmering water. Whisking constantly, cook the mixture until thickened and a digital thermometer reads 82 C. Remove from the water bath and strain through a fine-mesh sieve. Let cool to room temperature, then place a piece of plastic wrap on the surface of the curd to prevent a skin from forming and refrigerate until cool.
For the ice cream base, place the milk in a saucepan set over medium heat and bring just to a boil. Remove from heat, add the fresh mint, and place a lid on the saucepan. Let the mint steep for 15 minutes. Strain the milk and re-measure to make sure you have 652 g (you will need to add a bit more fresh milk).
Place the mint-infused milk, cream, and half the sugar in the saucepan set over medium heat. Meanwhile combine the remaining half of the sugar and the egg yolks and whisk until paler in colour. Once the milk mixture has come to just a boil, slowly pour 1/3 of it into the yolk mixture while whisking constantly. Pour the yolk mixture back into the saucepan with the remaining milk and cook, stirring constantly with an offset spatula, until the mixture thickens and a digital thermometer reads 82 C.
Strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Cool the custard down to room temperature, then place a piece of plastic wrap on the surface to prevent a skin from forming and refrigerate overnight.
In the morning, combine the mint base and the lime curd and whisk gently to incorporate. Churn the base according to your ice cream makers instructions. Meanwhile, place a loaf container or plastic container in the freezer to chill.
Once the ice cream has churned, transfer it to the pre-chilled container and freeze for another 2 to 4 hours, until firm. Top the scoops with fresh lime zest and a few mint leaves.