| Prep: 10 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 414 | 19.9g | 11.5g | 45.9g |
| sugars | fibre | protein | salt |
| 38.6g | 0.7g | 5.6g | 0.09g |
When it comes to creating desserts that both soothe the soul and lead to delightful conversations, it would be amiss not to mention the delectable Yerba Buena and Mint Ice Cream. This refreshing dessert is so much more than a smooth, creamy treat. To me, it embodies the fusion of earthy components, bringing together the freshness of the mountains with the comfort of homemade ice cream. It reminds me of cool summer nights under the wide-open Colorado skies, savoring the sweetness of life.
The Happy Marriage of Health and Flavor
The great thing about the Yerba Buena and Mint Ice Cream is that it is more than just an indulgence – it’s a union of ingredients which come packed with health benefits. The Yerba Buena, for instance, is a versatile herb, used widely for relieving headaches and stomach issues. Similarly, the addition of fresh mint leaves helps in digestion, while offering that refreshing touch your taste buds crave during those sultry summer days. Paired with a sprinkle of mixed fruits, this ice cream introduces a nutritious, vitamin-packed component to this culinary masterpiece.
A Companion to Many Culinary Feasts
This ice cream is both the heart and the finish to a meal, a creamy dessert that can either stand alone or serve as the perfect companion to other dishes. If you’ve ever tasted or prepared trout dishes like the Pan-Roasted Trout with Citrus Salad, you’d know that the refreshing Yerba Buena and Mint Ice Cream can be the perfect follow up. It balances the savoriness of the main course with a creamy and fruit-packed counterpoint, without overpowering the palate.
As a lover of hearty mountain fare, this ice cream also takes me back to those memorable nights spent with my partner, Gordon. Huddled by the fireplace during those chilly Colorado nights, sharing a bowl of this tantalizing ice cream, made every moment special. All the more reason why I am drawn to this recipe, and why I’m thrilled to share it with you.
What You’ll Need
- 1 cup of sugar
- 1 1/2 cups of fresh yerba buena leaves
- 1 bunch of fresh mint leaves
- 2 cups of heavy cream
- 1 cup of whole milk
- 6 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped mixed fruits (your choice)
Method
Step One
Start by thoroughly washing the yerba buena and mint leaves. Once clean, finely chop them and set aside.
Step Two
In a medium-sized saucepan, mix the chopped yerba buena and mint leaves with the sugar. Cook over low heat until the sugar is completely dissolved. This should create a syrup texture.
Step Three
In a separate bowl, whisk together the heavy cream, whole milk and vanilla extract. Slowly pour this mixture into the saucepan containing the syrup, stirring consistently until well mixed.
Step Four
Heat the mixture over medium heat while continuously stirring. Allow the mixture to heat until it is hot, but not boiling.
Step Five
In a separate bowl, whisk the egg yolks until they are light and frothy. Gradually ladle in some of the hot cream mixture into the egg yolks while whisking rapidly. This will temper the egg yolks to prevent them from curdling when they are added to the hot cream mixture.
Step Six
Slowly pour the tempered egg yolks into the hot cream mixture, stirring consistently. Continue to cook the mixture over medium heat, making sure to stir constantly, until the mixture thickens enough to coat the back of a spoon.
Step Seven
Once the creamy base is ready, remove it from the heat and strain through a fine sieve to remove the leaves. This will leave a smooth texture. Transfer the mixture to a bowl and refrigerate until completely chilled.
Step Eight
After the mixture has refrigerated and is completely cool, transfer it to an ice cream maker and follow the manufacturer’s instructions for churning. Add the chopped mixed fruits during the last five minutes of the churning process.
Step Nine
After churning, transfer the ice cream to a lidded container. Place it in the freezer for at least 2 hours to firm up before serving. Enjoy your homemade Yerba Buena and Mint Ice Cream!
