Mojito Ice Cream (semi-frozen)

Marbling:

1. Wash the mint, pluck the leaves and finely grind together with the 30 g cane sugar in a mortar and add the lime juice in between. The mass should resemble a liquid pesto. (I tried the hand blender, but it’s not enough and it was suboptimal …)

Ice mass:

1. To do this, whip all the ingredients in a narrow, taller container with a hand blender until creamy. When using an ice cream maker, the alcohol takes at least 1 hour to make the mass. Then it is still quite “soft”, but should still be transferred to a cold-resistant container. That in 2 layers. Now drizzle the mint pesto onto each layer, spoon by tablespoon, fold it in like a strudel with a smaller spoon and then sprinkle a thin layer of cane sugar on the surface. Then apply the 2nd layer and proceed with it in the same way as with the first. When the pesto is lifted there, drizzle a little mint pesto onto the final surface and only then sprinkle the cane sugar over it.
2. Then immediately place the jar closed in the freezer. Possibly quick freeze for a moment. With this ice cream you don’t have to worry that it will become rock hard there, the alcohol ensures that this does not happen. So it is more of a half-frozen, but very refreshing ….. it should be very warm again ….
3. Since this ice cream is not very sweet either, it is good if you sprinkle some cane sugar over it when serving. That gives – together with a lime wedge – the right look and some “crunch” ….. and the Pitú den ……. hicks ………….. …. ;-)))

Annotation:

1. When preparing without an ice cream machine, the mixture must be poured into a cold-resistant bowl that is as flat as possible and stirred from the edge about every 45 minutes. This so long and so often until the ice cream has reached the desired consistency. Folding in the pesto is done in the same way as described above.