Mojito Ice Cream Food

MINT MOJITO COFFEE ICE CREAM

Steps:

• Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
• Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
• Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
• Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

MOJITO ICE CREAM RECIPE

Steps:

• Add lime, sugar, and rum to a saucepan and bring to boil. Simmer for 15 minutes until the liquid reaches a syrupy consistency. Remove from heat and allow to cool.
• Add cream and milk to a large saucepan on medium heat.
• Meanwhile, whisk egg yolks and lime zest until yolks are pale.
• As the milk starts to simmer, remove from heat and pour half a cup of the liquid into the yolks, all the while whisking.
• Pour the yolks back into the milk and whisk until combined.
• Continue stirring the milk on a medium heat until it thickens enough to coat the back of a spoon.
• Remove from heat and stir in the lime syrup.
• Add chopped mint then add to the fridge and allow to cool for at least 2 hours. If you leave it overnight it will allow the mint flavour to infuse better.
• Strain the custard base then add to your ice cream machine and churn as per the instructions. Scoop into an airtight container and freeze for at least 2 hours until hardened.