Mary loves to add a few grains of salt to the infused cream mixture before freezing. "Salt brings out the sweetness," she says.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
2 hrs
stand:
1 hr
total:
3 hrs 25 mins
Servings:
8
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; fat 23g; cholesterol 85mg; saturated fat 14g; carbohydrates 19g; mono fat 7g; poly fat 1g; sugars 18g; protein 2g; vitamin a 874.6IU; vitamin c 5.3mg; riboflavin 0.1mg; folate 4mcg; vitamin b12 0.2mcg; sodium 36mg; potassium 94mg; calcium 80.8mg; iron 1.4mg.
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