On 8/29/2020 at 4:24 PM, paulraphael said:
My next attempt at mint ice cream is going to be with a tiny bit of mint oil, and then cold-infusing the mint into the base after the base is cooked and cooled. And with some citric acid in the base to slow the mint oxidizing.
How are you doing it?
A tiny amount of peppermint liqueur works amazingly well with mint leaves. For any sort of fresh leaf/herb, i've always just pulverized it with sugar, to which the oil sticks. It was easier, nearly always better and most importantly repeatable. Hot/Cold macerations were left for dried leaves. There have been some exceptions using nitrous oxide but I haven't tried to infuse milk or water with it for ice cream, yet.
