Mint Ice Cream
- Makes: 8 servings
- Yield: 1 quart
- Prep 25 mins
- Chill 2 hrs
- Freeze according to directions of manufacturer
- Stand 1 hr
Mary loves to add a few grains of salt to the infused cream mixture before freezing. "Salt brings out the sweetness," she says.
fresh mint or basil leaves (about 3/4 oz.)
Fresh mint or basil leaves (optional)
- In a medium saucepan combine cream, sugar, and mint leaves. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour. Strain, discarding mint leaves. Add milk to infused cream mixture. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.
- Freeze cream mixture in a 1-quart ice cream freezer according to the directions of the manufacturer. Ripen ice cream according to manufacturers directions. Scoop into dessert dishes. Sprinkle with fresh mint or basil leaves. Makes 1 quart.
(Mint Ice Cream)Servings Per Recipe 8, Riboflavin (mg) 0, Folate (µg) 4, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, iron (mg) 1, sodium (mg) 36, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 81, Potassium (mg) 94, cal. (kcal) 289, sugar (g) 18, vit. A (IU) 875, Fat, total (g) 23, vit. C (mg) 5, pro. (g) 2, carb. (g) 19, chol. (mg) 85, sat. fat (g) 14, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1