Nothing can breathe new life into a Southerner like a scoop of ice cream on a hot summer evening. For this recipe, I’ve chosen to use what I think is one of the most refreshing flavors–mint. And I have so much of it growing in the garden, it was time for me to come up with a new way to use it.
Sprinkle some dark chocolate shaving on top of this ice cream, and you’ve got yourself a delicious little treat!
- Category: Dessert
- 4 cups 2% milk
- 2 cups half-and-half
- 50 fresh mint leaves
- 1 1/3 cups raw sugar
- 1 teaspoon salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- Combine milk, half-and-half, and mint leaves in a medium-sized saucepan over medium-high heat. Heat until tiny bubbles form around the edge. Do not boil.
- Remove from heat, cover, and let stand for 10 minutes, giving the mint flavor time to steep.
- Uncover and pour the mixture through a mesh colander into a medium-size mi bowl. Gently press the mint leaves inside the colander with a large spoon to release all the flavor. Discard the leaves.
- Pour the liquid back into your pan.
- In a new bowl, combine sugar, salt, and egg yolks. Stir with a whisk until the mixture is pale. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
- Pour this egg/milk mixture back into the pan with the remaining portion of the milk mixture. Cook over medium-low heat for about two minutes, stirring constantly.
- Pour the mixture into a new freezer-safe bowl, and stir in the vanilla extract.
- Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
- Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.