Tuesday, June 29, 2010

Fresh Mint Ice Cream

Our mint plant has been growing crazy and we've been using it for all kinds of things. Last week we made real mint ice cream. Words cannot describe how amazing it was.
For those of you who wish to partake of awesomeness here it the recipe.

2 cups 2% reduced-fat milk
1 cup half-and-half
1 (1-ounce) package of fresh mint sprigs
3/4 cup sugar
Dash of salt
2 large egg yolks
Small fresh mint leaves (optional)

1. Combine milk, half & half, and mint sprigs in a medium heavy sauce pan 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.
2. Pour milk mixture through a fine sieve; pressing slightly with a wooden spoon; discard solids. Return liquid to pan.
3. 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 manufacture'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.
(I did not repack mine with ice after it froze I just put it in a metal bowl, covered it and put in the freezer.)

Oh and the cute Pyrex tea cups I found at Goodwill for 49 cents a piece. :)

1 comment:

Melissa said...

i LOVE, LOVE mint - i'm sure this tasted amazing!! fabulous cups :)