This recipe makes a HUGE amount of ice cream – 3 quarts – more than most home ice cream makers will handle at one time. The recipe can be halved or quartered… or you can do as we do, and make it in batches. It’s so ridiculously good, you’ll be glad to have it on hand!
2 cups mint leaves, rinsed
1 Quart Heavy Cream
1 Quart Milk
12 egg yolks
1.5 cups sugar
2 tsp salt
1 can Mango Pulp
6 tsp Rum Extract
In a large pot, muddle mint leaves with heavy cream and milk. Heat almost to boiling, then remove from heat and allow to steep for 10-15 minutes.
In a separate bowl, beat egg yolks together with sugar and salt. When thoroughly combined, add mango pulp and rum extract, and whisk till smooth. Set aside.
When mint is done steeping, strain mint leaves from milk mixture. Discard mint leaves.
Allow milk mixture to cool slightly, then add in mango mixture, whisking till fully combined and smooth. Heat just to the boiling point, stirring constantly.
Once mixture begins to boil, remove from heat and allow to cool. Once cooled, chill in refrigerator for at least 3 hours.
Prepare according to your ice cream maker’s instructions. Keep any extra ice cream solution chilled until use – process into ice cream within a day or two.