How to made mint mojito coffee ice cream

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⅓ cup coarsely ground coffee beans

¾ cup brown sugar, divided

1 bunch fresh mint leaves, crushed

6 large egg yolks

1 cup heavy whipping cream

⅓ cup white rum

⅓ cup chopped chocolate




1. Add milk, ground coffee, 1/4 cup brown sugar and mint to a saucepan and heat over low heat, stirring occasionally. 10 minutes

2 In a bowl, whisk 1/2 cup brown sugar and egg yolks. Slowly add 1 cup of hot milk mixture to the bowl, stirring occasionally. Then pour the egg yolk mixture into a saucepan and continue heating until the custard thickens. 5 minutes.

3 Thru a sieve of cheesecloth and strain the custard into a large bowl. Throw away solid particles. Whisk the cream into the custard. Cover and refrigerate for 4-5 hours, until cold.

4 Add rum and chocolate to chilled custard and pour into ice cream maker. Freeze.


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