Author Notes: This recipe (including photos) was recently published on my blog www.52scoops.com. Fresh Mint and Spring Peas Ice Cream is refreshing, a wonderful combination on the palette, and a has a gorgeous bright green colour. Want the full story? Details at: http://52scoops.com/2012/06/13/fresh-mint-and-spring-peas-14/ - 52scoops
Makes 1.25 l
- 3 cups peas (enough to yield 2 cups of puree)
- 1/2 cup tightly packed fresh mint leaves
- 1 tablespoon lemon juice
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup honey
- 3 cups half-and-half cream, divided
- Bring a pot of water to boil (just enough water to cover the peas, once they are added to the pot). Add the peas, along with a pinch of sugar (no salt!), and boil until they are tender. This will take about 2 minutes for fresh peas and 3 minutes for frozen peas. Quickly drain the peas in a colander and transfer them to a bowl of ice water to stop the cooking and to preserve their bright green colour.
- Strain the peas and place them, the mint leaves, and 1/2 cup of the half and half cream into a blender and puree until smooth, scraping the sides down as required. If your blender is not super powerful, pass the puree through a fine sieve to remove any larger bits. You should have at least 2 cups of silky pea puree. Stir in the lemon juice.
- In a heavy saucepan, lightly whisk together the eggs and sugar.
- Add the honey and 2 cups of the half-and-half cream.
- Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
- Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
- When the custard is cool, whisk in the pea puree.
- Chill overnight in the fridge.
- Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.