MINT ICE CREAM

Mint Ice Cream image

Yield Makes 2 quarts

Number Of Ingredients 6

3 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 bunch fresh mint, plus 1 cup mint leaves, finely chopped
2 1/2 cups whole milk
1 1/3 cups sugar
7 large egg yolks

Steps:

Combine the cream, vanilla, and chopped mint in a large pot and set aside.
Bring the milk, half of the sugar, and the bunch of mint to a boil in a medium pot over medium heat, stirring frequently. Once the mixture is at a boil, remove from the heat and allow to steep for 30 minutes.
Remove the mint from the pot and bring the mixture back up to a boil. Once at a boil, reduce heat to low. Whisk the egg yolks with the remaining sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream and vanilla and stir to incorporate.
Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.