Servings:
6
Prep time:
25
INGREDIENTS
- - 750 g of milk base for salted ice cream
- - 230 g of green beans, steamed
- - 3 mint leaves
- - 1 teaspoon of flour of locust bean seeds
- - 5 tablespoons of apple cider vinegar
INSTRUCTIONS
- Base for savory ice creams (for 1 kg of ice-cream):
800 ml of whole milk, 200 g of brown sugar, 4 egg whites, salt, to prepared in advance. Gather in a saucepan the milk, brown sugar, egg whites and a pinch of salt. Cook over low heat stirring constantly until reaching a temperature of 65 ° C (we recommend to use a cooking thermometer). Remove from the heat, cover the pan and let cool to room temperature. Then store it in the middle shelf of the fridge let rest the basis for at least one night. Pour into ice cream maker half of the mixture to favor the incorporation of air. Make working the ice cream maker for 15-20 minutes until the salty ice-cream base will be ready. If You need only half a kilo, return the unused portion in the refrigerator where it will keep for 3-4 days, otherwise repeat the operation again. - Puree the basis for savory ice cream with the carob seed flour with a hand blender.
- Add the chopped green beans, mint leaves and the apple vinegar. Blend again and filter it all.
- Pour into the ice cream maker about half of the mixture to allow the incorporation of the air and get the right creaminess. After 15-20 minutes it will be ready.
