Mojito Ice Cream Recipe: I would be remiss to end the summer without posting a recipe that has been in my head for quite some time. I can say that I am extremely proud of myself for nailing this one on the very first try! Mojitos have quickly become a favorite alcoholic beverage for summertime party goers and I have wanted to turn it into an ice cream since I first sipped that wonderful tasting drink.
If you are a reader of my cooking blog then you know of my obsession with mint. I infuse the herb into just about anything. And you would also know how much I love to add alcohol into ice cream. Since alcohol doesn’t freeze, it gives the ice cream such a wonderful texture. This mojito ice cream recipe is no different! The smooth texture brings the refreshing flavors of the mint and the lime to a whole new level. Add in a little good tasting dark rum and you have one of the best ice cream recipes I have made to date!
Enjoy this one before summer ends! And as always friends… Live to Eat!
- 2 Cups Heavy Cream (divided)
- 1 Cup Whole Milk
- ¾ Cup Sugar
- Pinch of Salt
- Zest of 2 Limes
- 2 Cups Fresh Mint Leaves
- 2 Shots of Dark Rum (4 Tablespoons)
- 3 Large Egg Yolks
- Place 1 cup of cream in a metal bowl and place over ice
- Place into a medium saucepan the rest of the cream, the milk, the sugar and the salt. Cook on medium heat until everything melts together.
- Add the fresh mint and lime zest and cook the mixture until it just begins to boil. Immediately take off heat and cover for 1 hour.
- After 1 hour strain the infused cream mixture into a separate bowl to remove the zest and mint (press down on both to transfer as much flavor as possible). Return mixture to saucepan and reheat on medium low.
- In a separate bowl beat the egg yolks. Slowly add the heated mixture **IMPORTANT: while you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking!
- Once half the mixture is mixed with the egg yolks, pour the egg yolk mixture into the saucepan and continue to heat on medium low heat.
- Continue to heat the mixture until it thickens enough to cover the back of a spoon and leave a tracer of your finger (SEE IMAGE BELOW).
- Once you get the proper thickness, strain the mixture into the cream you have set aside in the ice bath to stop the cooking process. You may see some small curdles of cooked egg in the strainer, but that is okay as long as you strain the mixture.
- Stir the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point cover with plastic wrap and refrigerate anywhere from 2 hours - Overnight.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Freeze overnight.