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

Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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; 23 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 85 mg cholesterol; 36 mg sodium. 94 mg potassium; 19 g carbohydrates; 0 g fiber; 18 g sugar; 2 g protein; 875 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews