One of my favorite dessert cookbooks right now is Pure Dessert by Alice Medrich. I had too much fresh mint in my fridge, so I decided to make my second ice cream of the summer, inspired by this recipe for rose water and mint ice cream that I’d been eying in Medrich’s book for quite a while. Without the extra richness of eggs, and laced with fresh mint and a hint of rose, this ice cream is airy and refreshing enough to chase away the thunderstorms and warm humidity we’ve been having of late. It is definitely better after “aging” in the freezer, so make it the day before you want to serve it. I used agave instead of sugar for my version, but sugar can be substituted in equal amount. Serve with fresh berries, peaches, or nectarines… or enjoy the delicate flavors alone!
Rose Water and Mint Ice Cream
makes about 4 cups
3/4 cups whole milk
1/2 cup fresh mint leaves, coarsely chopped
1/2 cup agave nectar
a pinch of salt
2 cups heavy cream
1 1/4 tsp. rose water, or more to taste
Combine the milk and the mint in a bowl or a jar and let sit in the refrigerator for 4 to 12 hours to infuse.
Set a mesh strainer over a bowl and strain the milk into it, pressing on the mint leaves to extract all the liquid; discard the mint.
Add the agave, salt, heavy cream, and rose water, and stir until combined.
Freeze according to the instructions for your ice cream machine, then transfer to an airtight container and freeze until hard enough to scoop, at least 3 hours.