Minty peas are a fabulous side dish, but whoever have ever heard about them being featured in an ice cream? Fear not, the ice cream is indeed tasty and quite innovative. The recipe used here is very unusual, and it is advised that fresh mint leaves are used rather than dried version. Also, mint extract will not work here.
A bit of green color actually helps add to the authenticity of the final product, which tastes quite unique and looks soothingly green. The jelly that you use for the topping is a good indication of how gelatine and whipped cream chargers make a thicker, creamier cream.
1 cup cooked peas
3 tablespoon chopped mint leaves
500 ml. whole milk
500 ml. heavy cream
400 gm. superfine sugar
1-2 drops green food coloring
1 pinch salt
Heat the milk with the sugar over simmering heat, and stir until the sugar dissolves. Once the sugar dissolves fully, remove from heat. Add 2 tablespoon of the mint leaves. Steep this concoction overnight in the fridge. In the morning, strain the mixture.
Puree the peas till they are absolutely smooth. Add the cream, milk, remaining mint leaves, and process till the mixture is very smooth. Add the green food coloring and salt, and then strain once again. Pour the mixture into an ice cream churner, and following the instruction manual set by the churner, make sure the ice cream is mostly set. Once it is set, put the mixture in a freezer box, and chill for at least 4-5 hours or until fully set. Serve with sprigs of mint on top.
The whipped cream toper that Eat Your Veg tips for this one – is not surprisingly – mint whipped cream. There is a great chap to make this – use sweet mint jelly and combine this with thick cream before using a single cream charger to make a sweet, minty topping.
More ideas for pea ice cream