How to Make Delicious Mint Ice Cream, According to a Golf Club Chef

Follow this recipe for the perfect mint ice cream.

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I scream, you scream, but in the end, few of us make ice cream at home.

It’s not as complicated as one might think.

Maria Cardenas is the pastry chef at Santa Lucia Preserve in Carmel-by-the-Sea, California, where she brews mint ice cream as a cooling sheet against the summer heat.

We’ve shared Cardenas’ recipe below, along with her tips for making a great homemade ice cream.

1. Invest in a machine

Ice cream can be made without an ice cream maker. Several methods will do the trick. But a machine, Cardenas says, is worth the investment for the quality, ease and consistency of results. Ice cream makers are like cars. You can spend a fortune on them. But for around $100 you can get a reputable name brand machine that will get you from point A to point B nicely.

2. Bake the base

Although not all ice cream recipes call for it, Cardenas recommends baking the base. The process is akin to making homemade custard, where you heat egg yolks, cream, and sugar together, creating the base for a rich, creamy end result.

3. Keep it low and slow

Just like your backswing. Resist the urge to cook the base quickly. If you turn up the heat too high, the ingredients will not thicken. “Patience is an important part of the process,” says Cardenas. Keep the heat low and the cooking slow.

4. Get the timing right

Stop churning too soon, and the result will be thin and icy. But so does if you turn too long. Most recipes call for 20-45 minutes of churning. But dialing in the timing can take some trial and error. A reasonable rule of thumb is to remove the ice cream when it is about the consistency of soft serve ice cream. At this point, transfer it to the freezer, where it will thicken.

Maria’s mint ice cream

(Cardenas prefers to measure in grams for accuracy. Approximations in cups have been added in parentheses)

1 bunch of fresh mint
4 cups heavy cream
4 cups whole milk

Temper in a hot liquid:
365 grams of sugar = 1 and 7/8 cup
400 grams of large egg yolks = approximately 26 eggs

Cook the mixture (custard) stirring with a spoon until it becomes smooth like a custard.

Strain the pastry cream into a bowl. Refrigerate for at least 4 hours or overnight.

Pour the custard into an ice cream maker.

Serve with a drizzle of tempered chocolate.

So !

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A golf, food and travel writer, Josh Sens has been a contributor to GOLF Magazine since 2004 and now contributes to all GOLF platforms. His work has been anthologized in The Best American Sportswriting. He is also co-author, with Sammy Hagar, of Are We Have Any Fun Yet: the Cooking and Partying Handbook.

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