Yerba Mate Ice Cream Recipe

One of today’s ice cream experiments yielded Yerba Mate ice cream.

Yerba Mate is a plant from South America that is actually related to the Holly tree.  It’s used like tea leaves and is supposed to invigorate and awaken those who drink it.

A Jar of Yerba Mate leaves
A Jar full of Yerba Mate leaves

The ice cream is very true to the drink’s flavor so it’s not a kind you’d sit down to eat a whole bowl.  It is very good in small bits, though. I could see it as  a palette cleanser or as a side item to another dessert.

The Recipe:
(Makes 1 pint of ice cream)

Ingredients

  • 2 Tea-balls full of Yerba Mate (I’m not sure how this translates out to tablespoons)
  • 2 cups of half&half (or your preferred cream)
  • 4 teaspoons of sugar

Directions

  1. Pour half&half into a saucepan. Set the tea-balls full of Yerba Mate in the cream. You’ll want to select the right saucepan so the tea-balls are actually underneath the liquid.
  2. Infuse the Yerba Mate into the half&half under very very low heat. You don’t want to scald or boil the cream. I let it infuse for about 10 minutes on the lowest possible setting on the burner.
  3. Add in sugar (more or less to-taste; this was specifically a low-sugar ice cream hence it only being 4 teaspoons). Mix until it dissolves.
  4. Freeze in your ice cream machine according to its instructions.

Sadly, I neglected to photograph the ice cream before I gave it away. :( I’m still getting the hang of this whole ice cream blogging thing.

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