Adapted from Amuse-Bouche, by Rick Tramonto with Mary Goodbody (Random House 2002).
4 cups frozen peas
1/8 cup fresh mint leaves
1/2 cup water
3/4 cup simple syrup (add 1 cup of sugar into 1 cup of boiling water until sugar dissolves completely; cool to room temperature)
1 teaspoon salt
Boil peas in pot of water, 3 to 4 minutes. Drain and immediately submerge in ice water. Drain again.
Puree peas and mint in blender or food processor. Strain through a sieve. Thin the puree slightly with a few teaspoons of water (to the consistency of heavy cream).
Add simple syrup and salt.
Refrigerate mixture at least an hour until chilled. Prepare in an ice cream machine according to manufacturer's directions.
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