Courtesy Steve’s Ice Cream
Thinking about horsing around with some new recipes for your Kentucky Derby party?
Here’s a cool idea: Whip up mint julep ice cream.
Steve’s Ice Cream, a small-batch company that counts Elizabeth Banks and Jennifer Meyer Maguire as fans, steeps fresh mint leaves in heavy cream and whole milk before freezing the mixture — infusing every scoop with bright, minty flavor. Oh, and did we mention there’s a healthy dose of bourbon in there, too?
Serve it in a coupe or martini glass garnished with fresh mint leaves to look extra fancy. But watch out — just like the famous cocktail, a serving goes down really easy.
Picking the winning horse on May 3rd may be a gamble, but this dessert is a sure bet.
King’s County Mint Julep Ice Cream
Makes 1 quart
2 cups fresh mint leaves
½ cup sugar
2 cups heavy cream
1 cup whole milk
½ cup condensed milk
1 oz. bourbon
1 tsp. bourbon vanilla
1 pinch salt
1. Place the mint leaves in the bottom of a large bowl and coat with a small amount of the sugar. Gently muddle the mint, macerating it slightly. Add the heavy cream and whole milk to the bowl and stir gently.
2. Place the bowl in the refrigerator and let the mint steep in the cream mixture overnight overnight. (If you want a quicker way to extract the mint, transfer the mixture to a saucepan and heat over low to medium heat for 5 minutes; however, steeping the mint provides a superior flavor.)
3. Stir the mixture thoroughly, then pour through a strainer into a 4-quart saucepan, discarding the mint leaves. Heat the mixture over medium heat. Whisk in the remaining sugar, condensed milk, vanilla and salt. Heat for 5 minutes, stirring frequently. Remove from heat, add the bourbon, and then place the mixture in an ice bath and let cool for approximately 30 minutes.
4. Add the cooled mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
5. Remove the ice cream from the mixer and place into a bowl. Cover ice cream with a piece of plastic wrap and place in the freezer until firm, about four hours. Because of the bourbon, the consistency will be slightly softer than typical vanilla homemade ice cream, but it should be firm and hold its shape when scooped.