Mint Mojito Coffee ce Cream

Mint Mojito Coffee ce Cream
  • 2 cups whole milk
  • 1/3 cup coarsely ground coffee beans
  • 3/4 cup brown sugar, divided
  • 1 bunch fresh mint leaves, crushed
  • 6 large egg yolks
  • 1 cup heavy whipping cream
  • 1/3 cup white rum
  • 1/3 cup chopped chocolate


  1. Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
  2. Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
  3. Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
  4. Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

05/22/2018
Mint Mojito Coffee ce Cream, recipe PT15M PT1H 5 455 calories

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