I used the Salt + Straw base, but with milk steeped in mint from my garden.
To do so, brought the milk just to a simmer, took it off the heat, and then added a "handful" (maybe a quarter cup?) of mint – I used mojito mint because it is what I am growing, but I'm sure there are more technically preferable varieties of mint to use. I let it steep for about two hours before finishing the rest of the Salt + Straw base. I always let that base sit overnight before churning it.
Churned in a Cuisinart ice cream maker and a few minutes before it's done I streamed in some melted chocolate (I used 60% cocoa, but I've used darker before as well). The results are a super fresh garden mint ice cream with very thin stracciatella-like chips. Definitely for the mint lovers, this is not the mint chip you'd find in a grocery store.
by shutterstrand
5 Comments
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I’ve been wanting to do something similar. Did you seep with the original milk mixture in the Salt & Straw base or is it additional milk (and how much)?
Sweet
Oooh this is cool! I made a Fernet mint chip gelato last year. I steeped the mint while cooking the milk, then replaced with a fresh sprig while it aged overnight. Mint was a really pronounced, refreshing flavor.
I’d never thought of infusing fresh mint with the base. Thank you!