Fresh Mint Ice Cream
Ingredients
-
2
cups
2% milk
-
1
cup
half-and-half
-
20
leaves
fresh mint
-
¾
cups
turbinado (raw) sugar
-
1
dash
salt
-
2
large
egg yolks
-
1
teaspoon
real vanilla extract
Instructions
- Heat milk, half-and-half, and mint leaves in a saucepan until tiny bubbles form, then remove from heat and steep for 10 minutes.
- Strain the mixture through a colander, pressing the mint leaves to extract flavor, and return the liquid to the pan.
- In a separate bowl, whisk together sugar, salt, and egg yolks until pale.
- Gradually add half of the milk mixture to the egg mixture while whisking continuously.
- Pour the egg mixture back into the pan with the remaining milk and cook over medium-low heat, stirring constantly until it reaches 160 degrees.
- Transfer the mixture to a bowl and stir in vanilla extract, then cool in the fridge until completely chilled.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- For a firmer texture, freeze the churned ice cream for a couple of hours.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
50mg
Cholesterol
80mg
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