I need help with my David Lebovitz mint ice cream recipe.
How can I make the mint more pronounced? The last time I made mint ice cream, the mint flavor was less than subtle...barely existent. This time, should I add more mint, steep 2 days instead of overnight, (eggs aren't involved at this point in recipe) crush the leaves more...what do you recommend? The recipe only calls for steeping the mint for an hour in the heated milk, sugar, etc.