Heavenly Fresh Mint Ice Cream

By miss5elements

This easy ice cream is even more delicious topped with berries or sliced peaches. It's not bad with a good chocolate sauce, either!

Ingredients

• 2 c (1 pint) heavy cream
• 1 c whole milk
• 12 lg fresh mint sprigs
• 7 lg egg yolks
• 3/4 c sugar

Details

Servings 1
Adapted from oprah.com

Preparation

Step 1

1. In a med heavy saucepan, bring cream & milk to a boil.
2. Remove from heat.
3. Add mint sprigs, cover pot, & allow to steep 30 min.
4. Pour mixture through a fine mesh sieve into a med bowl; discard solids.
5. In a small bowl, whisk together egg yolks & sugar until thick & pale.
6. Add a few Ts warm milk mixture to egg mixture, whisking vigorously.
7. Return to saucepan; cook over med-low heat, stirring constantly w/a lg heat-proof rubber spatula until custard thickens enough to coat the back of a spoon (a mark should remain when you run your finger down spoon.) Alternatively, cook until an instant thermometer reads 175F to 180F. Do not allow mixture to boil.
8. Strain custard through a fine mesh sieve into a glass bowl; discard solids.
9. Cover & refrigerate at least 1hr or up to 1 day. (To quicken chilling time, place glass bowl in a larger bowl filled with ice water until custard thickens slightly & is completely cool to touch.)
10. Freeze custard according to ice cream maker instructions.
11. Transfer to an airtight container & freeze up to 2 days, removing ice cream from freezer about 10 min to soften. Or serve immediately after making.