It's time to say good bye to our dearest friend and season, the lovely Summer. Even though the weather in the bay has been in denial the past few days. This week started off really hot but the fog and cold has started to creep back in. So for this "despedida" I've decided to say good bye in the form of food, bringing my two favorite things during the Summer, Iced Coffee and Ice Cream.
People, always have that special, to-do list when they visit a city. When you visit San Francisco, you have the typical spots and restaurants to see and eat at, well allow me to add one more in that list, I promise it won't disappoint. Make sure to visit, Philz Coffee on 4th and King (or any of the other spots) and have a cup of Iced Mint Mojito Coffee. It is incredibly refreshing and perfect any time of the day and quite inspiring too as you can see from this post.
I had one the other day and thought to myself, this would be really yummy as an ice cream or popsicle with a yummy kick like chocolate chips or rum to actually make it a mojito! Well then here it is.
-Whisk egg yolks with 1/2 cup of sugar and set aside
-Combine milk, 1/4 sugar, muddled mint, and coffee in a saucepan on low heat. Do not let in boil.
-Slowly add about a cup of the hot milk mixture to the eggs while constantly whisking to make sure it doesn't cook the eggs, then add to the saucepan. After 5 minutes of mixing take it off the heat.
-Using a cheesecloth and a sieve, strain the mixture to get rid of as much solids as you can.
-Whisk in the cream to the milk mixture, then cover and chill for 4-5 hours.
-When ready, process the custard in the ice cream maker, you may also choose to add either chopped chocolate or rum at this time... OR BOTH.. or none. It's all up to you now!
adding rum will make the ice cream softer and on the slushy side so you might want to bring down the amount just a little bit. Alcohol's freezing point is very low.
I used Tesora from Philz Coffee with this recipe. yum.