I've been on a bit of a blogging hiatus for the past month. First to deal with a family member in hospital (doing very well now, thanks) and the last couple of weeks on an unplugged-from-work-and-routine vacation. So no commuting, no commuting soundtrack, and no daily blog entries.
This afternoon, though, sitting on the deck in the (exceedingly rare this year!) sunshine sipping a can of iced yerba mate, it suddenly occurred to me that it would be easy enough to whip up a batch of mate gelato. I'm pleased to say the results are very much worth the minimal effort.
I know us mate lovers here in the US are still far and few between, but for those of you out there who are interested in another way to enjoy your mate cold, I offer my recipe:
• 5 large egg yolks
• 1/3 cup honey
• 1-1/2 cups whole milk
• 1/2 cup brewed yerba mate (brewed extra strong)
⁃ Whisk yolks and honey in large bowl to blend.
⁃ Bring milk to boil in medium saucepan.
⁃ Gradually whisk hot milk into egg mixture; then whisk in brewed mate.
⁃ Return mixture to saucepan.
⁃ Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
⁃ Refrigerate until cold, about 3 hours.
⁃ Process custard in ice cream maker according to manufacturer's instructions.
⁃ Freeze in covered container.
⁃ (Can be prepared 3 days ahead. Keep frozen.)
- Posted via Hermes.