No-Cook Mint Ice Cream
If aggressive mint threatens to overrun your garden, use the surplus to make ice cream. Our easy recipe doesn't call for a conventional cooked-custard base.
- Yield: Makes 1 pint
Source: Martha Stewart Living, March 2003
- 1 cup fresh mint, preferably peppermint, leaves washed and dried, stems discarded
- 1/2 cup sugar
- 1 cup milk
- 1 cup heavy cream
Using the back of a wooden spoon, crush mint leaves with sugar in a medium bowl until sugar resembles wet sand. Stir in milk and cream until sugar dissolves. Cover with plastic wrap, and refrigerate at least 2 hours. Strain mixture; discard solids. Freeze liquid in an ice-cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until set, at least 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.