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.
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.
(Makes 1 pint of ice cream)
- 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
- 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.
- 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.
- 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.
- 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.