Green Pea Ice CreamTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:145.6 kcal
Proteins:4.8 g
Fats:7.9 g
Carbohydrate:14.7 g
Fibers:2.8 g
Sugar:9.6 g
Cholesterol:69.2 mg
Sodium:33 mg
Calcium:62.8 mg
Energy:451 kcal
Proteins:14.9 g
Fats:24.6 g
Carbohydrate:45.4 g
Fibers:8.7 g
Sugar:29.6 g
Cholesterol:214.4 mg
Sodium:102.2 mg
Calcium:194.6 mg
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INGREDIENTS
For 5 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3
eggs
100
g
sugar
200
ml
whole milk
300
ml
liquid cream
700
g
shelled peas
1/2
bunch mint
METHOD
- Bring a saucepan of salted water to the boil; add the peas and cook for 8 minutes. Drain, then plunge them immediately into ice water to stop the cooking and set their bright green colour.
- Drain again; purée the peas in a blender, then put through a strainer to obtain a fine purée. Place in the refrigerator.
- Bring the milk and cream to the boil. Beat the eggs and sugar in a bowl until the mixture is foamy. Gradually add in the milk and cream, whisking constantly.
- Pour the mixture into a saucepan and cook over low heat for 10 minutes, stirring with a spatula in a figure-8 pattern. The mixture must not boil. Cool and refrigerate.
- When the cream is cold, add the pea purée and combine well. Put the mixture into an ice cream maker to freeze until it attains the consistency of ice cream.
- Place the ice cream into a shallow container and add the finely chopped mint leaves.
- Mix with a spatula and store in the freezer.
- At serving time, fill cones with the ice cream Italian-style, using a piping bag fitted with a star tip, or else form balls with an ice cream scoop.
CHEF'S NOTES
Since we pair duck with oranges and use pineapple in savoury dishes, why not turn things around and use vegetables in sweet recipes? This idea might seem a little strange at first, but after all, why not? Certainly when I'm in the kitchen there are no taboos and no boundaries. But I don't set out to surprise or shock with my cooking. Artichoke tart, pea ice cream: these are solid recipes with a story behind them. I come from the country, and the tiny peas you pick in the morning with the dew still on them, only as big as a pinhead, are sweet. They're like carrots: vegetables that are sweet from the outset. We add a bit of sugar, two or three other little things, and end up with a viable dessert. It's not just a flight of fancy, it's something real. There are always one or two vegetable dessert recipes on the menu at Le Grand Véfour that change with the seasons.
