Ingredients

The following ingredients have 4 Servings
  • 2 cups 2% milk
  • 1 cup half-and-half
  • 20 fresh mint leaves
  • 3/4 cups turbinado (raw) sugar
  • dash of salt
  • 2 large egg yolks
  • 1 teaspoon real vanilla extract

Instruction

  • Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
  • Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
  • Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and 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 the egg/milk mixture back into the pan with the rest of the milk.
  • Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
  • Pour the mixture into a bowl. 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.
  • If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.