Eggless Fresh Mint Ice Cream (Philadelphia style)

When looking up recipes for mint ice cream i gained enlightenment (or just information?) about naming of ice creams. And like i said before, when i learn something new i am compelled to tell you about it. Now if you 've tried making ice cream at home from scratch, you know that you can either make them with or without eggs. Ice creams made with eggs are cooked into a custard base and are supposedly richer and creamier than their egg less counterparts. Now did you know that the richer style of ice cream with eggs is called French style ice cream and the egg less version is called American or Philadelphia style ice cream? There, that's my revelation for today that i 've been bursting to tell you. When i write it down, it doesn't sound that great. I guess my surprise was that Americans are credited for creating a low fat ice cream and the French for the high fat ones but people of the two counties don't seem to bear testimony for that. Or maybe the quantity of ice cream consumed makes all the difference. Or my sample size is too small. I will leave it to you to decide.

In any case, i was too lazy to try the custard based ice cream. It demanded more of my time and patience than i was willing to part. So the Philadelphia style won my heart with its simplicity that didn't compromise on deliciousness. Summer has arrived in full force in Hyderabad, the streets are near deserted at noon and ice creams are luring people. And while we haven't stopped eating spicy home baked chicken wings just because its hot outside, this ice cream is the one that's most welcome afterwards with its refreshing mint taste. I am not completely satisfied with the dozens of pictures that i have clicked of this ice cream and the few that made into this blog, but i just could not look at that ice cream any longer without devouring mouthfuls. You understand, don't you?

Converted into egg less from simplyrecipes inspired by my previous ice cream.

Serves:5-8 based on the serving size

Ingredients

1 cup fresh mint leaves, packed

1 cup milk, pasteurised or boiled and cooled

2 1/2 cups cold heavy cream ( I used Amul low fat cream, the only thing i can get)

1 cup granulated white sugar

Method

1. Warm the milk and sugar in a medium saucepan on low heat. Stir until the sugar dissolves in the milk. When the milk starts to simmer (you will see little bubbles just surfacing at the edge of the pan), stir in the mint leaves. After a minute, remove from heat and allow to rest for 15-20 minutes. Now bring the milk back to the stove on low heat until it reaches a gentle simmer. Turn off the heat and allow the mint to infuse into the milk for another 30 minutes.
2. Strain the milk into a clean bowl and discard the mint leaves. Allow the milk to cool in the refrigerator for 30 minutes
3. Take the cream in a large bowl and stir in the cooled mint-infused milk. 
4. Freeze for 1.5 to 2 hours
5. Take it out of the freezer before it is completely frozen and blend it again using a stick blender (like i used) or in a stand blender.
6. Repeat steps 4 and 5 at least four times to get rid of the ice crystals and to get a smooth texture.
7. Freeze overnight and your home made mint ice cream is ready to serve.

This time i held out for the multiple cycles of freezing and blending unlike my first home made ice cream. I only did one cycle for the strawberry ice cream and i could feel the difference with this one. The ice cream does get smoother if you have the patience.

La's tips

• If you have an ice cream maker (lucky you!) you can skip steps 5 and 6 and follow the instructions on your ice cream maker instead.
• Add 3 tablespoons of chocolate vermicelli (like i did) or chocolate chips or finely chopped dark chocolate when blending the ice cream for the last time. Crunchy chocolate gives a good contrasting texture to the ice cream and goes perfectly with mint.
• The original recipe recommended a pinch of salt. I plain forgot. Will add next time
• Also, i only added a packed half cup of mint leaves, about two fistfuls and i didn't get a green colour to my ice cream. But i did get a substantial mint after taste. I have recommended a packed full cup of the leaves and am going to try with even more next time. Or you can add 2 drops of food colouring!

Linking this to the events Sweet Luv at Zesty Palette and Lets Cook: Sweet Somethings at Tickling Palates.

Linking this to Anjali's first event Cakes, Cookies and Desserts.

Linking this to Valentine Day Special event at Anzz Cafe.

And linking this to Sobha's Just 4 fun event at Good Food.