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

Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
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.
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.
Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

05/22/2018

recipepes.com Mint Mojito Coffee ce Cream, recipe PT15M PT1H 5 455 calories

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Mint Mojito Coffee ce Cream

Ingredients

Directions