Mint Ice Cream
Published August 15, 1987
- Total Time
- 20 minutes, plus freeze time
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Ingredients
3 cups milk
¾ cup sugar
1 inch vanilla bean split or 1 teaspoon vanilla extract
3 egg yolks
1 bunch fresh mint leaves (about 1 cup), washed, dried and chopped
1 cup heavy cream
Nutritional analysis per serving (6 to 8 servings)
25 grams carbs; 97 milligrams cholesterol; 253 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram fiber; 53 milligrams sodium; 5 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves. (If using extract, do not add it at this stage; wait until after chilling the mixture.)
- Step 2
In a large bowl, whisk the egg yolks until they coat the whisk.
- Step 3
Slowly whisk the scalded milk mixture into the beaten yolks.
- Step 4
Add the mint leaves and steep until the mixture cools.
- Step 5
Remove the vanilla bean and scrape the seeds into the mixture.
- Step 6
Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
- Step 7
Add the heavy cream, cover the bowl completely and chill.
- Step 8
Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.
Private Notes