VANILLA MINT ICE CREAM

VANILLA MINT ICE CREAM image

Yield 2

Number Of Ingredients 8

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Vanilla Mint Ice Cream
Yield: 1 quart
Serving Size: 1/2 cup
Sweetened with honey and infused with fresh mint and vanilla, this Vanilla Mint Ice Cream lacks the cloying sweetness and pronounced assertiveness of store-bought mint ice cream, relying instead on the gentle flavor and faint grassiness of fresh mint.
Ingredients
3 cups heavy cream 1 cup whole milk 1/2 cup honey 1 cup coarsely chopped fresh mint 1 vanilla bean (get them here) 2 egg yolks
Instructions
Whisk the cream and milk together, and pour them into a saucepan set over medium-low heat. When the milk and cream begin to bubble ever so slightly at the edges of the pan, stir in the honey until it dissolves. Turn off the heat. Toss the mint into the saucepan. Take a paring knife, and cut a slit length-wise in the vanilla bean, then toss it in with the liquid ingredients and the mint. Cover the pot, and let the vanilla bean and mint steep in the sweetened milk for 20 minutes. Strain into a mixing bowl, cover it well and transfer it to the refrigerator until cold - about 2 hours. When the ice cream mix has grown cold, remove it from the fridge and whisk in the egg yolks until thoroughly combined and uniform. Pour the mix into an ice cream maker (I use this one.), and freeze according to the ice cream maker's manufacturer's instructions.

Steps:

Vanilla Mint Ice Cream Yield: 1 quart Serving Size: 1/2 cup Sweetened with honey and infused with fresh mint and vanilla, this Vanilla Mint Ice Cream lacks the cloying sweetness and pronounced assertiveness of store-bought mint ice cream, relying instead on the gentle flavor and faint grassiness of fresh mint. Ingredients 3 cups heavy cream 1 cup whole milk 1/2 cup honey 1 cup coarsely chopped fresh mint 1 vanilla bean (get them here) 2 egg yolks Instructions Whisk the cream and milk together, and pour them into a saucepan set over medium-low heat. When the milk and cream begin to bubble ever so slightly at the edges of the pan, stir in the honey until it dissolves. Turn off the heat. Toss the mint into the saucepan. Take a paring knife, and cut a slit length-wise in the vanilla bean, then toss it in with the liquid ingredients and the mint. Cover the pot, and let the vanilla bean and mint steep in the sweetened milk for 20 minutes. Strain into a mixing bowl, cover it well and transfer it to the refrigerator until cold - about 2 hours. When the ice cream mix has grown cold, remove it from the fridge and whisk in the egg yolks until thoroughly combined and uniform. Pour the mix into an ice cream maker (I use this one.), and freeze according to the ice cream maker's manufacturer's instructions.