Mint Ice Cream

Mint is one of the great summer refreshers. Ice cream is best made with an ice cream maker. A fine investment if you love ice cream.

• 2 cups milk
• 1/2 cup mint leaves
• 2/3 cup sugar
• 2 egg yolks (from large eggs)
• 1 tablespoon cornstarch
• 1 cup heavy cream
• Mint sprigs to garnish

METHOD

Bring milk to a boil in heavy saucepan. Stir in mint leaves, let cool. When cool, pour into container and refrigerate overnight to steep.

Beat sugar into egg yolks until well blended. Beat in cornstarch and blend well.

Strain milk, discarding mint leaves and beat into the egg yolk/sugar mixture. Put mixture into medium saucepan over medium-low heat. Using a whisk, stirring constantly with a whisk, cook until slightly thickened. Do not allow to boil.

When thickened, strain custard and put into large bowl. Cool slightly and stir in cream. Refrigerate until chilled.

Freeze in ice cream machine according to instructions of that particular brand. May be eaten as soft ice cream or frozen in a container for a minimum of 2 hours to make a firmer ice cream.

To serve, garnish with mint sprigs.

Yield: 3 cups

Contributor: Lisa Taleg

back to ice cream article - more recipes

recipe from www.inmamaskitchen.com

 

top of page