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Fresh Mint Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: about 1/2 cup)
This make-ahead creamy treat makes an ideal dessert for summertime entertaining.

Ingredients

  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 (1-ounce) package fresh mint sprigs
  • 3/4 cup sugar
  • Dash of salt
  • 2 large egg yolks
  • Small fresh mint leaves (optional)

Nutrition Information

  • calories 207
  • fat 7.6 g
  • satfat 4.4 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 4.8 g
  • carbohydrate 30.8 g
  • fiber 0.0 g
  • cholesterol 89 mg
  • iron 0.2 mg
  • sodium 84 mg
  • calcium 148 mg

How to Make It

  1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

  2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

  3. Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Garnish with mint leaves, if desired.