Mojito ice cream

A mojito isn't something I drink often, but while I was dreaming up ice cream flavors and trying to find a way to use some of the lime mint in my garden, it occurred to me that mojito ice cream might be a nice summer treat. I wasn't able to find a recipe so I used a basic ice cream formula and added mint, lime and rum. To be honest, the results have been mixed. My friend A. liked the ice cream, while B. wasn't crazy about it until she added chocolate sauce and whipped cream. Another A. also liked it, but L. wasn't so sure about it. (hmm . . . I see a trend here - if your name starts with "A" you will like this ice cream . . .). My opinion? Loved it! I think it is very refreshing, and the flavors of the mint and lime really shine through. The rum also keeps it from freezing too hard, which homemade ice cream sometimes does. If you're up for an adventure and are a fan of fresh mint, you should definitely give this ice cream a try!

Mojito ice cream
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 cup fresh lime mint leaves
4 large egg yolks
Pinch of salt
2 tbsp. lime zest
2 tbsp. fresh-squeezed lime juice
3 tbsp. rum

1. Warm the milk, sugar, and 1 cup of the cream in a small saucepan over medium-low heat. Add the mint leaves. Cover, remove from the heat, and let steep at room temperature for 30 minutes to 1 hour.

2. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set the strainer on top.

3. Re-warm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks and salt. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath. Stir in lime zest, lime juice, and rum.

5. Chill the mixture thoroughly in the refrigerator; then freeze in ice cream maker according to instructions. Transfer to a freezer-proof container and freeze at least 4-6 hours before serving.