Scooped: White Chocolate Mint Ice Cream With Pomegranate Molasses Recipe – a delicious recipe with milk, heavy cream, mint, egg yolks, sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a three-quart saucepan, heat milk and cream to just below a simmer. Remove from heat and add mint leaves. Steep leaves for 1 1/2 to 2 hours.
2
In a bowl, whisk together egg yolks and sugar until thick, lemony in color. Yolks will fall in ribbons from whisk.
3
Remove mint leaves and return pan to medium-low heat. Whisk in yolk mixture, white chocolate, and salt, stirring constantly until mixture is smooth. Stir until custard coats the back of a spoon and a finger swipe leaves a clean line. Strain into an airtight container and efrigerate overnight, or at least 6 hours.
4
The next day, churn in ice cream machine according to manufacturer's instructions. Serve as soft serve with 1 to 2 teaspoons of pomegranate molasses, or refrigerate 2 to 3 hours until ice cream firms up. Defrost on counter 10 minutes before serving, to allow ice cream to soften.
862
kcal
Calories
55
g
Fat
64
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups whole milk, 1 cup heavy cream, 1 large bunch mint leaves, removed from stems, 6 egg yolks, and more.
Yes, Scooped: White Chocolate Mint Ice Cream With Pomegranate Molasses Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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