One of my absolute favorite ice cream flavors is mint, especially when it’s Mint Chocolate Chip or Oreo Mint. YUM!! I finally bought a copy of The Perfect Scoop by David Lebovitz and have been drooling over it since day one. Naturally, I couldn’t wait to try the recipe for Fresh Mint Ice Cream.
Fresh Mint Ice Cream
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups, lightly packed, fresh mint leaves
5 large egg yolks
(optional – crushed oreos, thin mints, chocolate chips, etc. – about 2 cups – I used too many at 3 cups)
Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan over medium heat. Add the mint leaves and stir until immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 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 leaves. Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on top.
Rewarm the mint-infused mixture over medium heat. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly. 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 stir into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: adapted from The Perfect Scoop