If you are looking for a new way to take your tipple, or to create an impressive dinner party dessert, why not create this indulgent cocktail ice cream recipe? The zesty flavours of lemon, lime and mint are transformed in this creamy delicious recipe, creating the perfect balance between sharpness and softness.
A classic mojito ordered within any bar in the Northeast would consist of the following: white rum, soda water, lime juice, sugar and mint. This refreshing Cuban favourite has been listed in the top ten of the world’s most popular cocktails by Business Insider. And, we can see why, as it can perfectly accompany both a girls night out and an evening in with friends.
Mojitos can be transformed into virtually any kind of dessert, from fairy cakes to cheesecakes, and now – ice cream! Below is an easy step by step guide to create this tasty treat:
Want to know what will need washing up? Below is the kitchenware that you will be using to create this delicious recipe:
Ice cream maker
Large metal bowl
460ml of heavy cream
240ml of whole milk
100g of sugar
A pinch of salt
Zest and juice of two limes
100g of finely chopped fresh mint
Four tables or two shots of white rum
Three large egg yolks
First and foremost, set aside half of the cream into a metal bowl over ice. This will be used later to cool down the cooking process.
Then, in the large saucepan, place the rest of the cream, milk, sugar and salt on medium heat. Stir gently until everything melts and combines together. Add the fresh mint and lime juice and zest, then cook together until the mixture starts to boil.
Once the mixture starts boiling, immediately take the saucepan off the heat, cover with a tea-towel and leave for one hour.
Once the hour is up, strain the cream mixture to remove the mint leaves and lime as much as you desire. Then reheat on a low heat setting.
Whilst the mixture is reheating, beat the egg yolks together in a bowl. Slowly add around half of the reheated mixture to the egg yolks and whisk together whilst doing so. If the mixture is added too quickly, or you aren’t whisking fast enough, the hot mixture will cook the eggs, creating an unfavourable texture.
Place the cream yolk mixture back on a medium and low heat, and stir while it thickens. The ideal thickness is for the mixture to be able to coat the back of a spoon. Then, strain the mixture into the set aside cold cream; this will stop the cooking process.
Leave the mixture to cool to room temperature, then either cool in the fridge and freeze it in an ice cream maker, or freeze in a freezable container.
If you are looking to get your hands on some wholesale dairy supplies for this recipe, Freshways has a range of delicious milk, cream, eggs and branded goods.