Mint Ice Cream

07-036

Ingredients

Group 1

Fresh Milk

0.500

All Purpose Flour

0.020

Water

0.030

Refined Sugar

0.150

Egg Yolk

0.037

Fresh cream

0.250

APITO PEPPERMINT PASTE

0.001

Total Weight: 0.988

Method

How to do it:

1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.

Yield: 24 x 40-g serving

Product Used