1c. whole milk
1/4c sugar
2c. heavy cream
pinch of salt
2c. lightly packed fresh mint leaves
5 large egg yolks
Warm the milk, sugar, 1c. of the cream, and salt in a small saucepan. Add mint leaves and stir. Cover, remove from heat and let steep for 1hr.
Strain the mixture into a medium saucepan. Press the mint leaves to get as much of the juices and flavors out, then throw out the leaves. Pour the remaining cup of heavy cream into a large bowl and place the strainer on top.
Rewarm the mint mixture. In a separate bowl whisk together the egg yolks. Slowly pour the warm mint mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
Stir constantly over medium heat with a spatula, making sure to scrape the bottom of the pan. Stir until thickened and coats the spatula. Pour the custard through the strainer and stir into the cream.
Stir until cool over an ice bath. Chill in the refrigerator, then freeze in an ice cream maker.
This ice cream is somewhat time consuming, but after you try your homemade ice cream you'll understand that it is so worth it!
This recipe is from The Perfect Scoop by David Lebovitz. Such an awesome book full of everything you would ever want to know about ice creams, sorbets, sauces...
David Lebovitz also has a great Blog
Warm the milk, sugar, 1c. of the cream, and salt in a small saucepan. Add mint leaves and stir. Cover, remove from heat and let steep for 1hr.
Strain the mixture into a medium saucepan. Press the mint leaves to get as much of the juices and flavors out, then throw out the leaves. Pour the remaining cup of heavy cream into a large bowl and place the strainer on top.
Rewarm the mint mixture. In a separate bowl whisk together the egg yolks. Slowly pour the warm mint mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
Stir constantly over medium heat with a spatula, making sure to scrape the bottom of the pan. Stir until thickened and coats the spatula. Pour the custard through the strainer and stir into the cream.
Stir until cool over an ice bath. Chill in the refrigerator, then freeze in an ice cream maker.
This ice cream is somewhat time consuming, but after you try your homemade ice cream you'll understand that it is so worth it!
This recipe is from The Perfect Scoop by David Lebovitz. Such an awesome book full of everything you would ever want to know about ice creams, sorbets, sauces...
David Lebovitz also has a great Blog
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