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
peas (enough to yield 2 cups of puree)
tightly packed fresh mint leaves
half-and-half cream, divided
In This Recipe
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.