(no subject)

[dr_tectonic]

I ended up making ice cream with the mint on Sunday. It was good, but more delicate in flavor than I expected. I tried blanching and shocking the mint (to make it pretty green, if nothing else), and I'm not sure if that had anything to do with it, or if the flavor just diluted more than I thought it would in a quart of cream.

Comments

[zalena.livejournal.com]

I liked it being less minty. I liked being able to taste the cream. I don't know how to make things mintier, (extracted oils perhaps?) except to say, our expectations of mint may have been made unreasonable by the flavorists.

[melted-snowball.livejournal.com]

Usually when I do this, I raise the cream to almost-boiling, and then steep the mint in it until the cream cools to room temperature. That seems to help a lot. But it does seem to vary, and then I wish I had just used peppermint extract, which is much simpler!

[dcseain.livejournal.com]

Yep, treat it like a tisane that you want to oversteep. Adding a spot of vanilla will help to accent the mint, too.