Fresh Mint Ice Cream
Fresh Mint Ice Cream is a gluten free and vegetarian recipe with 6 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 8g of fat, and a total of 211 calories. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 45 minutes. If you have dash of salt, sugar, milk, and a few other ingredients on hand, you can make it.
Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat.
Heat milk mixture to 180 or until tiny bubbles form around edge (do not boil).
Remove from heat; cover and let stand for 10 minutes.
Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.
Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk.
Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160 (about 2 minutes), stirring constantly.
Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm.
Garnish with mint leaves, if desired.