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Fresh Mint Ice Cream w/Mint Syrup

Source of Recipe

Julie Fether


List of Ingredients

3 Cups whole milk
3 Cups heavy cream
7 Ounces Sugar
8 egg yolks
One big bunch fresh mint, any variety, crushed

Mint Syrup (recipe below)



Recipe

Scald the milk, cream, sugar, and rinsed mint leaves in a non-corroding saucepan. Wrap tightly with seran wrap and let steep for 15-20 minutes, or until you like the strength of the flavor. Whisk the egg yolks in a small bowl and pour into the steeped mixture, whisking constantly. Return to the stove and cook over low heat, stirring constantly, until the custard coats a wooden spoon, or reaches 170 degrees on a cooking thermometer. Strain into a container and chill. Freeze according to the directions with your ice cream maker.

YIELD: 2 Quarts

***For a variation: add 2 Cups chocolate chips or chunks when mixture is almost set in ice cream machine. Allow to mix in and then chill in freezer.



MINT SYRUP---
Yield: 1 1/3 Cup

Ingredients:
1 Cup tightly packed mint
1 1/3 Cup light corn syrup

(1) Bring a small sauce pan of water to a boil. Fill a bowl with ice cubes and water. Plunge the leaves into the boiling water for 15 seconds, then drain and immediately plunge into ice water. Remove from the water and pat dry.

(2) Combine the corn syrup and mint leaves in a blender or food processor and puree. Let the mixture rest for 30 minutes, then strain the syrup, discarding the solids.

***The syrup will keep, refrigerated, for up to 4 days.
***This is a basic Herb Syrup recipe. You can substitute cilantro or basil.