Email to Cat      

Mint Ice Cream

Source of Recipe


Sunset, May 1991






List of Ingredients



• 2 cups milk
  
• 3/4 cup sugar
  
• 1 cup minced fresh mint leaves (or 1 tsp mint extract)
  
• 2 large eggs
  
• 1 cup whipping cream
  
• 1 tsp vanilla
  
• Crushed ice and salt (use 8 parts ice to 1 part salt), optional
  






Instructions



1. In a 2- to 3-quart pan over medium heat, frequently stir milk, sugar and mint until mixture just comes to a boil.
   
   
2. Meanwhile, in a bowl, beat eggs and cream to blend. Whisk in hot milk mixture. Mix in vanilla. Cover and chill until cold, about 2 hours, or up until next day.
   
   
3. Pour mixture through a fine strainer into a 1-quart or larger ice cream freezer container (frozen cylinder, self-refrigerated, or with ice and salt); discard mint pieces. Freeze according to manufacturer's directions or until dasher is hard to crank. Serve ice cream softly frozen (or, if made ahead, pack ice cream in a container and freeze airtight up to 1 week).
   
   Makes about 1 quart.