Easy Fresh Mint Ice Cream
This recipe was made by my friend Evelyn M. She’s young and so creative. She’s a humble soul. You can use 2-4 cups of mint, depends on your palate. She used 4 cups. Makes about 6 cups (twelve ½-cup servings) Ingredients 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided pinch salt 1½ teaspoons pure vanilla extract 4 cups packed fresh mint leaves 5 large egg yolks 1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream we recommend blending the milk/mint mixture using an immersion blender. After steeping, return the mixture just to a boil over medium-low heat. 2. While the milk/cream mixture is reheati...