Warm days and green everywhere tells us that summer is close! The garden is in full work, cleaning and planting, but my favorites are the plants that just come year after year. One of those is mint. Some would say that mint is invasive, but I just love how I have lots and lots of mint from one tiny plant planted a couple of years ago. It has so many uses, and our family loves homemade ice cream. So, mint ice cream it is!
The recipe was originally posted on my food blog, and it is adapted from “The perfect scoop” book by David Lebovitz.
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
2 full cups of fresh mint leaves
5 egg yolks
Heat up the milk, half of the heavy cream, sugar and salt in a medium saucepan, until bubbles slightly. Turn off the heat, add the mint leaves, make sure they’re all submerged in liquid, cover and let infuse 1-2 hours.
Pass the mix thru a sieve, pressing with a spatula on the leaves to extract all the liquid. Discard the leaves. Heat up the mixture. In a separate bowl, whisk the egg yolks and while whisking, pour little by little the hot liquid. When is all mixed, return on low heat and stir constantly until the mixture thickens.
Pass the mixture thru a sieve and stir in the rest of the heavy cream. Cover and let cool in the refrigerator very well.
Churn in the ice cream machine for 20-25 minutes. Keep frozen.