Description
Creamy Ice Cream made with Fresh Mint Leaves!
Ingredients
Scale
- 2 cups (16 oz) 2% reduced-fat milk
- 1 cup (8 oz) half-and-half
- 1 package (1 oz) fresh mint (I just used a giant handful)
- 3/4 cup (6 oz) sugar
- dash of salt
- 2 large egg yolks
- 1 package Andes mints, unwrapped and coarsely chopped (optional)
Instructions
- In a medium saucepan, combine milk, half and half, and mint. Cook over medium-high heat until 180F (or until tiny bubbles form around the edges, but the mixture isn’t yet boiling). Remove from heat and cover for 10 minutes.
- Pour milk mixture though a fine sieve into a bowl, pressing slightly with a wooden spoon. Discard solids and return liquid to the pan.
- Place sugar, salt, and egg yolks in a bowl, stirring with a whisk until pale and combined. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture and cook over medium-low until 160F (about 2 minutes).
- Pour ice cream into a bowl and cover, refrigerating overnight. Freeze according to ice cream maker’s instructions. Stir in chopped Andes mints, if desired. Place in a container and freeze for an additional 3-4 hours, until firm.
Notes
Adapted from Cooking Light May 2010
- Prep Time: 30 mins
- Cook Time: 30 mins