Fresh Mint Ice Cream

Instructions

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1. 1 Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
2. 2 Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
3. 3 Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
4. 4 In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.
5. 5 Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk. Pour the egg/milk mixture back into the pan with the rest of the milk.
6. 6 Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
7. 7 Pour the mixture into a bowl. Stir in the vanilla extract. Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
8. 8 Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.