This mint ice cream tastes like no other mint ice cream I've ever had. It tastes *exactly* like my mint plant. It's bright and fresh and tastes downright healthy in a way no ice cream ever has before. I could eat it forever. Find some delicious mint (or grow your own!)
Fresh Mint Ice Cream
from The Perfect Scoop
1 cup (250ml) whole milk
3/4 cup (150g) sugar
2 cups (500ml) heavy cream
pinch of salt
2 cups (80g) lightly packed mint leaves
5 large egg yolks
Warm the milk, sugar, one cup of cream, and salt in a small saucepan. Add the mint leaves and stir until immersed. Cover, remove from the heat, and let steep at room temperature for an hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining cup of cream into a large bowl and set the strainer on top.
Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream.
Stir until cool over an ice bath and/or chill thoroughly in the refrigerator. Freeze in your ice cream maker.