Mint Ice Cream
This recipe is taken from our Sourcebook!
Makes about 3.5 cups.
I am always looking for something fun to do with the abundance of mint in our garden and eggs from our chickens. This recipe happens to be quite a refreshing treat.
Please prepare...
- 1 cup whole milk, preferably organic
- 2 cups heavy cream, preferably organic
- 1 bunch (fistful) fresh mint
- 5 egg yolks, whisked
- 1⁄4 to 1⁄2 cup raw honey (depending on desired sweetness)
- 1⁄2 teaspoon sea salt
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Combine the milk and heavy cream in a medium saucepan. Place over medium-low heat and cook until just steaming.
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Remove from the heat. Tear the mint leaves over the mixture to release oils and flavor and add the torn leaves to the saucepan.
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Cover with a lid, and allow the fresh mint to infuse in the milk and cream mixture for at least 20 minutes.
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Strain the mint-milk mixture through a fine-mesh sieve into a medium bowl.
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In a separate large mixing bowl, whisk together the egg yolks and honey until smooth.
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Transfer the strained milk mixture back into the same saucepan and warm over medium heat until almost bubbling, but not boiling.
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Slowly add the hot milk mixture into the egg yolks, whisking constantly.
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Pour the mixture back into the saucepan and heat on low, stirring constantly, until the ice cream base has thickened considerably and coats the back of a spoon.
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Once the ice cream base is thick, pour it through a fine-mesh sieve into a large airtight container. Place in the fridge until it is completely chilled, about 6 to 8 hours or overnight.
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Remove the ice cream base from the fridge. churn the ice cream in an ice cream maker according to the manufacturer’s instructions. Place the ice cream in an airtight container, covering the surface of the ice cream lightly with parchment paper or plastic wrap before putting the lid on.
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Freeze the ice cream for a minimum of 4 hours, or until it is firm enough to scoop. The ice cream will keep for 2 weeks in the freezer.