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
freeze:
according to directions of manufacturer
stand:
1 hr
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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Instructions Checklist
  • 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; total fat 23g; saturated fat 14g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 85mg; sodium 36mg; potassium 94mg; carbohydrates 19g; fiberg; sugar 18g; protein 2g; vitamin a 875IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

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