Extra Creamy Fresh Cut Grass Ice Cream with White Chocolate 🍦

Ingredients:
125 ml condensed milk
250 ml double cream
4 egg yolks
70 g sugar
30 g powered glucose
5 g sweet grass
5 g mint
5 g basil
5 g lemon balm
1 tsp corn starch
1/4 tsp guar gum
1/4 tsp carob
green food coloring
vanilla extract
lemon leaves

Instructions:
1. Preparing the Condensed Milk with Herbs:
- In a medium saucepan, heat condensed milk with sweet grass, mint, basil, lemon balm, and lime leaves. Simmer for 30 minutes, ensuring the milk absorbs the flavors of the herbs.

2. Preparing the Egg Yolks:
- In a large bowl, beat the egg yolks with the sugar until light and fluffy. You can use an electric mixer to achieve a smooth consistency.

3. Adding Stabilizers and Starch:
- Add guar gum, carob bean gum, and cornstarch to the beaten egg yolks, mixing well.

4. Combining Ingredients:
- Remove the herbs from the milk. Add glucose and the egg yolk mixture with stabilizers to the warm milk, stirring constantly.
- Add green food coloring until you achieve the desired color.

5. Cooking the Ice Cream Base:
- Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not bring to a boil to avoid curdling the yolks.
- Remove from heat, add vanilla extract, and let it cool completely, preferably in the refrigerator for several hours.

6. Whipping the Cream:
- In a large bowl, whip the heavy cream until stiff peaks form. Ensure the cream is well-whipped to give the ice cream a creamy texture.

7. Combining Ingredients:
- Gently fold the whipped cream into the cooled ice cream base, mixing with a spoon or spatula to maintain the fluffiness of the cream. Mix gently until the ingredients are combined and smooth.
- Chop 100 grams of white chocolate into small pieces and add them to the mixture.

8. Chilling and Freezing:
- Pour the ice cream mixture into a freezer-safe container.
- Smooth the surface of the ice cream mixture, then cover the container tightly with plastic wrap or a lid.
- Place the container in the freezer and freeze for at least 6 hours, preferably overnight, until the ice cream is completely frozen.

9. Serving:
- Before serving, remove the ice cream from the freezer and let it sit for a few minutes to soften slightly and make scooping easier.
- Serve in bowls or cones and enjoy the creamy, rich, freshly cut grass-flavored ice cream!

Enjoy!

0:00 intro
0:39 milk base
1:10 egg yolk mixture
2:27 whipping double cream


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