MINT ICE CREAM

Mint Ice Cream image

Provided by Christopher Idone

Categories ice creams and sorbets, dessert

Time 20m

Yield Six to eight servings

Number Of Ingredients 6

Ingredients

3 cups milk
3/4 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

Steps:

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.)
In a large bowl, whisk the egg yolks until they coat the whisk.
Slowly whisk the scalded milk mixture into the beaten yolks.
Add the mint leaves and steep until the mixture cools.
Remove the vanilla bean and scrape the seeds into the mixture.
Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
Add the heavy cream, cover the bowl completely and chill.
Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 57 milligrams, Sugar 24 grams