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No-Cook Mint Ice Cream

Martha Stewart Living, March 2003

If aggressive Mentha threatens to overrun your garden, use the surplus to make ice cream. Our easy recipe doesn't call for a conventional cooked-custard base. For one pint, wash and dry one cup of leaves -- we prefer peppermint -- and discard stems. Using the back of a wooden spoon, crush leaves together with 1/2 cup sugar until the sugar resembles wet sand. Stir in one cup each of milk and heavy cream until sugar dissolves; refrigerate for 2 hours. Strain the mixture, discard solids, and freeze in an ice-cream maker according to manufacturer's instructions.