Ingredients
Scale
- 2 cups milk
- 1 cup heavy cream
- 1 cup fresh mint leaves, chopped
- ½ cup granulated sugar
- 2 large egg yolks
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
Instructions
- In a small saucepan over medium-high heat, bring milk and cream just to a light boil, stir and remove from heat. Add mint leaves, stir and allow leaves to steep for 10 minutes.
- Meanwhile in a small bowl, mix sugar, yolks and salt until it becomes a thick paste-like texture and light in color. Combine the mixture in 3 parts to the milk mixture and stir until fully dissolved. Stir in vanilla.
- Using a fine mesh sieve, strain liquid to remove and discard leaves. Allow mixture to cool to room temperature before chilling in fridge overnight.
- Once chilled, give the mixture a quick stir, about 10 strokes and pour mixture into the ice cream machine according to the manufacturer’s directions.
- Serve immediately or transfer ice cream into a chilled bowl for further freezing. ENJOY!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cuisine: American