Fresh Mint Ice Cream

Photography By Chip Riegel | March 01, 2015

Instructions

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

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Ingredients

  • 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
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