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Green Pea Ice Cream




Source of Recipe


THE WEB


Recipe Introduction


Makes about 5 servings


List of Ingredients




1 1/2 pounds shelled peas, see note

3/4 cup whole milk

1 1/4 cups heavy cream

3 large eggs

1/2 cup sugar

1/2 bunch fresh mint, chopped fine



Recipe



1.Bring a saucepan of salted water to a boil; add the peas and cook for 8 minutes. Drain and immediately plunge peas into ice water to halt cooking and set their bright green color.

2.Drain again. Puree the peas in a blender, then strain for a smooth puree. Refrigerate.

3.Combine and bring the milk and cream to a boil. Beat the eggs and sugar together in a bowl until foamy. Gradually whisk in cream mixture to make a smooth custard.

4.Pour the custard base into a saucepan and cook over low heat for 10 minutes, stirring with a spatula in a figure-8 pattern. Do not let the mixture boil. Let cool. Refrigerate.

5. When cold, combine the cream base and the pea puree.

6. Process the mixture in an ice cream maker as directed by the manufacturer. Transfer the ice cream to a shallow container, add the mint, and mix with a spatula. Freeze.

7. At serving time, fill cones with the ice cream Italian-style, using a piping bag fitted with a star tip, or form balls with an ice cream scoop.

- Adapted from Vegetables by Guy Martin (Ici La Press, 2002, $36)

Note:The chef prefers fresh baby peas, but you can use frozen.