A light and delicately flavoured ice cream that does not contain any artificial ingredients and is made with real mint. It is ideal for the hot days of summer.
– 2 cups 2% milk – 1 cup half-and-half – 20 fresh mint leave – ¾ cups turbinado (raw) sugar – dash of salt – 2 large egg yolk – 1 teaspoon real vanilla extract
Over medium-high heat, mix milk, half-and-half, and mint leaves in a medium or heavy sauce pan or Dutch oven. Heat until tiny bubbles form around the edge (180 degrees). Avoid boiling!
Cover and wait 10 minutes after removing from heat. It lets the mint flavour steep. Uncover and colander the mixture into a medium bowl.
Press mint leaves slightly with a large spoon to get all the flavour. Discard the leaves and pour the liquid back into the pan. In a new bowl, mix sugar, salt, and egg yolks. Whisk until pale.
Whisk constantly as you add half the milk mixture to the egg mixture. Pour the egg/milk mixture back into the pan with the remaining milk.
Keep stirring over medium-low heat for two minutes (or 160 degrees). Pour the mixture into a bowl. Add vanilla. Stir occasionally in the bowl while it cools in the fridge.
Fill your ice cream maker and follow the manufacturer's instructions. If you want the ice cream harder, freeze it for two hours.