mojito ice cream

Hello food friends!! You may not know who I am, but if you have enjoyed any of the ice cream posts on this fine blog you have probably experience some of my work.  I am Kelsey's sister Jordyn! And to say I love ice cream would be an understatement. A while back you may have seen our Green Tea ice cream, where Kelsey mentioned that we have been working on turning our favourite drinks into ice cream.

I love making all sorts of ice cream, so for my best friend's birthday I told her that she could make up any flavour of ice cream and I would make it for her.  ANYTHING.  

Now, when you give your friends free reign like this, expect the unexpected.

She chose Mojito.

Now this is what ran through my head: Uh, Mojito? I was expecting something like chocolate and peanut butter. How can I make something milk based, lime flavoured. What if I curdle my milk? How can I put rum in it? What does a mojito even taste like?

Okay so I have had a mojito before, but my beverage experience is limited.

So I did some research, and I think the end result is pretty great!! Best friend was more than happy with it!

Bring on more wacky drink inspired ice creams!!

m o j i t o   i c e  c r e a m

recipe by: Jordyn Siemens


2/3 cup lime juice (6-8)

2/3 cup white sugar

1/2 cup rum (we used coconut rum and it was awesome)

2 cups heavy cream 2 cups half and half

4 egg yolks zest of one lime

1/4 cup fresh mint leaves, finely chopped


1)  In a small suacepan combine lime juice, sugar, and rum.

2)  Bring to a boil on medium high heat and let boil for 15-20 minutes (you don't want it to go insane while boiling, but it can be steady).

3)  Once the mixture has the consistency of corn syrup, and a very light golden colour it will be ready to go. Take it off the heat and let it cool down.

4)  While your syrup mixture is boiling, combine the cream and half and half in a large sauce pan and begin heating up. In a large bowl combine egg yolks and lime zest. Mix well.
**You don't want to boil the cream mixture, so when it starts steaming take it off the heat, and slowly add to the egg yolk mixture. This is to temper your eggs, so they don't get scrambled by the hot liquid. 

5)  Once everything is combined, add it back to the saucepan and heat up to 140 F (this is the safe temperature for eggs). If you don't have a food thermometer, bring the mixture almost to a boil and then take it off the heat (and then go and get yourself a food thermometer!!)

6)  Once your cream mixture is off the stove and the lime syrup is cooled down a bit, mix everything together and add the chopped mint.

7)  Add to your ice cream maker and the instructions it came with!

8)  Immediately place it into an airtight container, and allow to freeze hard.

9)  Serve and enjoy!

I hope you feel inspired to think outside the box!

-Jordyn (& Kelsey)