The refreshing mojito just got taken to a new level
Cuban cigars: I could happily live without them in my life. But mojitos are a different story. A glass of deliciously refreshing lime and mint made a whole lot better by adding rum. It’s hard to beat.
As with all foods and drinks that I enjoy, I always look for ways to turn them into ice cream. This cocktail was no exception.
This mojito cocktail is simple, which is why it works so well as ice cream. Rum, mint, and lime: they’re all perfect for frozen desserts. The rum creates a creamier textured ice cream. The lime and mint provide lots of taste without overpowering the delicious, fresh dairy flavour.
Mojito Ice Cream Recipe
- 2/3 cup lime juice
- 3/4 cup white sugar
- 1/2 cup rum
- 2 cups thickened cream
- 1 cup full cream milk
- 3 egg yolks
- zest of a lime
- 1/4 cup fresh mint leaves chopped very fine
- Add lime, sugar, and rum to a saucepan and bring to boil. Simmer for 15 minutes until the liquid reaches a syrupy consistency. Remove from heat and allow to cool.
- Add cream and milk to a large saucepan on medium heat.
- Meanwhile, whisk egg yolks and lime zest until yolks are pale.
- As the milk starts to simmer, remove from heat and pour half a cup of the liquid into the yolks, all the while whisking.
- Pour the yolks back into the milk and whisk until combined.
- Continue stirring the milk on a medium heat until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the lime syrup.
- Add chopped mint then add to the fridge and allow to cool for at least 2 hours. If you leave it overnight it will allow the mint flavour to infuse better.
- Strain the custard base then add to your ice cream machine and churn as per the instructions. Scoop into an airtight container and freeze for at least 2 hours until hardened.