If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: You can eat this mint ice cream alone or with a smattering of fruit, but I like it best in sandwich form. I use Jules Destrooper Ginger Thins, which are delicate, but pack a cinnamony, gingery bite. If you can't find those, try to use as thin a cookie as possible, or even a wafer--as you eat, the ice cream melts into the cookie, and you are left with a perfect, scrumptious mess. The ice cream itself couldn't be simpler--milk, cream, egg yolks, sugar, salt and mint leaves. - Cristina Sciarra
Makes 1.5 quarts ice cream/many ice cream sandwiches
- 1½ cups whole milk
- 1½ cups heavy cream
- 1 pinch salt
- ½ cup sugar, divided
- 5 egg yolks
- 1 ½ cup mint leaves
- 1 box Jules Destrooper Ginger Thins
- In a medium pot (I like using ceramic, as it heats so evenly), whisk together the milk, the cream, the salt, and 1/4 cups of the sugar, until the sugar and salt are dissolved. Turn the heat to medium, and let the mixture come to a boil. When the cream/milk starts to foam and rise in the pot, turn the heat off.
- Meanwhile, crack the 5 egg yolks into a medium bowl. Spoon in the remaining 1/4 cup of sugar, and beat the sugar into the yolks for 3-4 minutes. You are looking for the yolks to visibly lighten in color.
- Unhurriedly pour the milk/cream into the egg yolks. This has to be done painfully slowly, especially at first, so that the warm cream doesn't cook the eggs. Gently whisk the yolks and cream together as you go. When you've finished, strain the mixture through a sieve.
- Wipe out the original cream pot, and add back your strained mixture. Turn the heat to medium-low, stirring occasionally until it starts to thicken. (You want 175F on a candy thermometer, or until it sticks to the back of a spoon.)
- When the custard reached 175F, turn off the heat. Add the mint leaves, and leave them alone to infuse the custard for about 30 minutes, or until the custard tastes minty. Then run everything through a sieve again, discarding the mint.
- Cool the ice cream base over an ice bath until it is quite cold, about 45 minutes. (You could also cover and refrigerate overnight.)
- Add the ice cream base to an ice cream maker and let it go for about 30 minutes.
- If you are making ice cream sandwiches, you want the ice cream to be a little soft. You can serve your sandwiches right out of the ice cream maker, or lay them on a baking sheet and freeze for later. If you want to eat some of the ice cream by itself, spoon it into a flat container, and freeze for a few hours.
- This recipe was entered in the contest for Your Best Recipe with Mint
Chop to It
Salad with one rule: chop it real good.
Let's get chopping.
Shop our Father's Day collection.
Macerated strawberries, with a twist.
Rock the roast.
This is poppin'.