Fresh Mint Ice Cream
Total Time
1 hour 30 minutes
Prep Time
30 mins
Cook Time
1 hour
Rating
4.9 out of 5 stars
(12)
Ingredients
1 quart
- 2 cups 2% milk
- 1 cup half-and-half
- 20 fresh mint leaves
- ¾ cups turbinado (raw) sugar
- dash of salt
- 2 large egg yolks
- 1 teaspoon real vanilla extract
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Preparation
Chef’s notes
Adapted from Cooking Light.
I originally advised adding a couple of tablespoons of vodka to the cream mixture per David Lebovitz’s suggestion, but it turns out you don’t need any in this recipe. It’s scoopable straight from the freezer, without any extra help from alcohol.
Yields roughly 1 quart of frozen ice cream.