mint
Mint Jayleps:
8 mint leaves
2 tsp simple syrup
6 cl bourbon
Garnish: mint sprig
Garnish: Angostura bitters
crushed ice
Julep:
In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.
Add the bourbon then pack the glass tightly with crushed ice. Stir until the cup is frosted on the outside.
Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters.
Ice cream:
4 egg yolks
1 dl sugar
3 dl whole milk
1.5 dl cup heavy cream
1 dl fresh mint leaves, packed
green food coloring
100 g dark chocolate, chopped
In a medium bowl, whisk together egg yolks and sugar. In a saucepan over low heat, stir together milk and cream. Add in mint leaves, slightly bruising leaves by crunching in a fist. Heat until steaming (not boiling!).
Add about 1 dl of the hot milk mixture and whisk into the egg yolk mixture to temper the eggs. Pour the egg mixture back into the rest of the milk mixture, stirring constantly. Keep over low heat and cook until thickened, 5 to 6 minutes, or until thick enough to coat the back of a spoon. Stir in food coloring and strain through a sieve into a large bowl. Cover tightly with plastic wrap and chill overnight.
Next day, process the custard in an ice cream machine, adding the chopped chocolate during the last minute or two of churning. Pour mixture into an ice cream container and freeze overnight until hard.