Fresh Mint Ice Cream from Victoria
- 1 cup whole milk
- ¾ cup sugar
- 2 cups heavy cream
- Pinch of salt
- 2 cups lightly packed fresh mint leaves
- 5 large egg yolks
Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. I usually put the pan over medium heat and stir occasionally until I see it start to steam. Add the mint leaves, and stir until they’re 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 mint leaves. Pour the remaining 1 cup heavy cream into a large bowl, and set the strainer on top.
Rewarm the mint-infused mixture. Again, I usually put it over medium heat, stirring occasionally, and watch for steam. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly; then 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. You can test it by running your finger across the spatula coated with custard. It’s done when your finger leaves a definite trail that doesn’t flow back together. Pour the custard through the strainer and stir it 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.
Yield: 1 quart