- Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from the heat and allow to steep for at least 1 hour (best left overnight in the refrigerator to get the full flavour of mint.)
- In a medium bowl whisk together the sugar and the egg yolks, set aside.
- Remove mint from the milk mixture and discard. Return the milk mixture to the heat and bring just to a simmer. Using a measuring cup or ladle, slowly pour a half of cup of the hot milk mixture into the egg yolk mixture to temper it, whisking constantly. Continue adding the milk mixture half a cup at a time until it has all been incorporated.
- Pour mixture back into the saucepan and cook over low heat stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of a spoon and when you draw a line with your finger, the line retains shape.
- Pour the mixture through a fine sieve. Cover and chill for 1 hour in the refrigerator.
- Pour into an ice-cream maker in accordance with manufacturer’s instructions until set, but not hard. Transfer to a plastic container and freeze at least 4 hours to ripen.
Fresh Mint Ice-Cream
Recipe by Tad Lombardo
Fresh mint makes this ice-cream a summer treat to remember.
Ingredients
- 2 cups cream (35% fat)
- 2 cups milk (full fat)
- Pinch salt
- 2 bunches fresh mint
- 1 cup sugar
- 8 large free range egg yolks
