apple mint

Discussion in 'Food & Cooking' started by footbooting, Apr 6, 2012.

  1. footbooting

    footbooting

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    my owner recently planted a ton of apple mint out back if my restaurant and I want to use it but I have no idea what for. Its a small authentic pizza place, and ingrediets are somewhat limited.
     
  2. ishbel

    ishbel

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    Mint is not something that immediately springs to mind when paired with pizza!
     
  3. footbooting

    footbooting

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    Haha I know, I meant to include in the post that my owners an old NY dude who is nuts and does random stuff. I was thinking somthing dealing with simple syrup and cinnamon buns, just trying to find a way to burn up these fresh herbs and also save money on desserts. we've been buying cheesecake from a local baker recently, and I'd like to start doing dessert myself
     
  4. chefedb

    chefedb

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    Maybe he likes Lamb and is goin to make Mint Jelly?
     
  5. duckfat

    duckfat

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    Make the owner a pitcher of Mint Julips and send him home. /img/vbsmilies/smilies/biggrin.gif

    Dave
     
  6. wildchef

    wildchef

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    We make our own ice cream with raw milk, free trade chocolate and the mint that grows by the back door. Our customers are crazy for it, we can't make enough, even in the winter. I'd say it sort of öur thing.

    Mint Chocolate Chip Ice Cream
     

    1 cup whole milk
    3/4 cup sugar
    2 cups heavy cream
    Pinch of salt
    2 cups packed fresh mint leaves
    5 large egg yolks
    6 ounces bittersweet or semisweet chocolate, melted


    Combine the milk, sugar, 1 cup heavy cream, salt, and mint together in a medium saucepan over medium-low heat, and bring to a slow simmer. Once simmering, remove from heat, cover, and let stand for an hour to infuse.

    Remove the mint with a strainer and press it down with a spatula extract as much of the mint flavor and color as possible. Discard the mint.

    Pour the remaining heavy cream into a large bowl and set the strainer over the top. Rewarm the infused milk just to steaming.

    In a separate bowl, whisk together the egg yolks. Slowly pour about a cup of the warm minty milk mixture into the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan, and cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon or spatula.

    Strain the hot mixture into the cool cream and stir until cooled. Refrigerate until thoroughly chilled, preferably overnight.

    Freeze ice cream base in your ice cream maker according to the manufacturer’s instructions.

    While the mixture is freezing, melt the chocolate. Stir until smooth.

    When the ice cream in the machine is almost finished churning, drizzle the chocolate into the bowl in a thin stream. The chocolate will break into fine, thin flakes. When the ice cream is finished churning, scoop into a airtight freezer container. Freeze to desired firmness.

    Makes 1 quart

    We also add some coconut oil to the melted chocolate and dip the fresh mint leaves into  it. After they dry we add the chocolate covered leaves to most of our desserts.