I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Saturday, June 13, 2009

Mojito Ice Cream

I've said before how much I love mojitos. I don't think there's much more refreshing than the combo of tart lime juice and fresh mint while sitting out in the summer heat. So when trying to decide what kind of ice cream to make to kick off the summer, this was the first choice for Joe and I.

The flavor of this ice cream turned out really well but the texture is a little funny (almost like a cross between ice cream and sorbet). I'm not quite sure where the problem is--maybe too much lime juice? Maybe I really need the egg yolks in this? I'm going to do some playing around with it in the future, but I'm posting it to get some suggestions from anyone out there that has made a citrus ice cream before. When I placed this in the fridge it separated after a couple of hours, but I stirred it, placed it back in the fridge, and didn't have any problems with the separation after that.

Mojito Ice Cream
1 1/4 c. Half and half
1 3/4 c. heavy cream
1 c. sugar
zest from 3 limes
1/2 c. lime juice
bundle of mint
1 TB rum

In a medium saucepan mix together the sugar, lime juice and lime zest over medium heat until the sugar is dissolved. While whisking, add in the half and half and heavy cream. Also add the bundle of mint (should not be chopped--use stems and all). Turn up the heat slightly and cook until the mixture reaches 170 degrees, stirring frequently.
Remove from the heat and stir in the rum. Cover with plastic wrap touching the top of the mixture and allow to come to room temperature. Then remove the mint, recover, and place in the refrigerator for 8 hours. Once it has sat, churn according to your ice cream makers instructions.
After churning place in a covered container and freeze for at least one hour before serving.

4 comments:

Emily said...

I like that you didn't use eggs. I always used eggs in my ice cream until recently. There is something about leaving them out... the cream tastes so pure. That doesn't make sense. Oh well. Looks fabulous!

EMC said...

You've just combined my two favorite summer treats--ice cream and mojitos--into my dreams come true! Thanks, I'll be trying this.

Anonymous said...

Did you strain the lime juice? If not, that might account for the strange texture as you described.

Chris Robinson said...

Mixing lime juice (an acid) with hot cream should curdle the dairy fat, making it lumpy.