Mint-Mojito Coffee Ice Cream

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a refreshing and unique dessert to beat the summer heat? Look no further than this mouthwatering Mint Mojito Coffee Ice Cream recipe. Combining the invigorating flavors of mint, zesty lime, and rich coffee, this frozen treat is the perfect balance of coolness and indulgence. With just a few simple ingredients and a quick preparation process, you can enjoy a creamy and delicious homemade ice cream that will impress your guests. So grab your ice cream maker and get ready to savor the delightful combination of flavors in every scoop.

Keywords: Mint mojito, coffee ice cream, refreshing, homemade, summer

Mint mojito coffee ice cream recipe details

Mint mojito coffee ice cream recipe, recipe Rating: 4.7
Number of votes:114

This yummy ice cream for adults was inspired by Philz Coffee’s Ice Mint Mojito Coffee. White rum and fresh mint leaves give this ice cream a spectacular flavor!
Ready in: 12 hours 45 mins

Ingredients

• 2 cups whole milk
• 1/3 cup coarsely ground coffee
• 1 bunch fresh mint leaves, well crushed
• 1 cup brown sugar
• 6 large egg yolks
• 1 cup cream
• 1/3 cup white rum
• 1/3 cup finely chopped chocolate

Preparation method

Prep: 20 mins | Cook: 25 mins | Extra time: 12 hours, chilling

1. Heat the milk in a saucepan over medium-high heat until very hot and steaming, but not boiling. Stir in the coffee grounds, crushed mint leaves, and brown sugar. Remove from the heat, and let steep 10 minutes.
2. When the milk is done steeping, strain through cheesecloth or a fine mesh strainer into a clean saucepan to remove the coffee grounds. Return to the stove, and heat until hot but not boiling.
3. Whisk the egg yolks in a mixing bowl, and quickly whisk in about 2 tablespoons of the hot cream. When the egg yolks and cream are smooth, whisk in another 2 tablespoons until fully mixed. Continue whisking in 2 tablespoons of the cream at a time until you have added 1/3 of the cream.
4. Once you’ve stirred in 1/3 of the cream, whisk the egg mixture back into the cream in the saucepan. Cook over medium heat, stirring with a rubber scraper until the custard will stick to the back of a spoon. If you’re using a thermometer, cook the custard to 170 degrees F.
5. When the custard has cooked, whisk in the cream, and scrape into a clean bowl. Refrigerate until cold, about 6 hours. You can refrigerate the mixture overnight if you are working ahead.
6. Once the custard has cooled, you’re ready to freeze the ice cream according to the directions on your ice cream maker. Stir in the rum and chopped chocolate just before freezing. The ice cream will take about 30 minutes to an hour to freeze in the ice cream maker. Serve it right out of the machine if you like it very soft, or freeze for 6 hours to harden.Note:

Just a note on the amount of rum: alcohol doesn’t freeze easily, so adding it will make your ice cream more slushy than solid. You might want to lessen the alcohol a bit if you want it more creamy and solid.