- 2 cups packed fresh mint leaves, washed and dried
- 4 cups whole milk
- 6 fresh farm egg yolks
- 1½ cups heavy cream
- 1 cup + 2 tablespoons granulated sugar
Place milk and mint leaves in a small saucepot over low to medium heat until bubbles form at edges of pot. Remove from heat and let steep for 20 minutes.
In a separate bowl, whisk together cream and sugar until sugar dissolves. Whisk in yolks, one at a time. Place mixture in a medium saucepan over medium heat. Slowly whisk in strained milk (discarding mint leaves).
Stir slowly, adjusting heat as needed to maintain a low simmer and being sure not to boil, until mixture coats the back of a wooden spoon. Remove from stove, strain through a fine mesh sieve and set in refrigerator until ice cream base is thoroughly chilled.
Place in ice cream maker and follow manufacturers instructions.
Makes approximately 2 pints.
*Serve with Rhubarb Crumble with Fresh Mint Ice Cream
Recipe by Christopher Bender and David Crowell, Chef/Owners, Stoneacre Pantry, Newport