I may have mentioned that I’m currently addicted to my ice cream maker. I’m not sure if the addiction will be wearing off any time soon so you may start seeing a slew of creamy frozen dessert recipes. Here’s one I adapted slightly from Cooking Light using fresh mint.
Fresh Mint Ice Cream
2 cups milk (I used Twin Brook Creamery)
1 cup whipping cream (I used Twin Brook Creamery)
8 to 10 fresh mint sprigs
3/4 cup sugar
Dash of salt
2 large egg yolks (I used Stokesberry Sustainable Farms)
Small fresh mint leaves (optional)
Combine milk, whipping cream, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.
Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.
Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Garnish with mint leaves, if desired.
Optional: Try a sprinkle of chocolate shavings on the top.
Credit: Cooking Light