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Fresh Spearmint Ice Cream

There's not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.

  • servings: 6

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Ingredients

  • 1 cup packed fresh spearmint, preferably Kentucky Colonel
  • 1 cup whole milk
  • 2 cups heavy cream
  • 2 large eggs
  • 3/4 cup sugar

Directions

  1. Step 1

    Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.

  2. Step 2

    Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.

  3. Step 3

    Meanwhile, whisk together eggs and sugar in a medium bowl.

  4. Step 4

    Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  5. Step 5

    Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).

Source
Martha Stewart Living, May 2008

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Reviews (3)

  • 13 Aug, 2013

    Just read over the recipe and maybe it is because they say to use the whole egg. I believe normally you would only use the yolk, at least that what it seems like with all the other recipes. Perhaps a mistake with the authors.

  • 13 Aug, 2013

    Maybe it happened when you tempered the eggs with the hot liquid.. it is best to add the hot stuff little by little to the eggs to warm them up gently instead of adding it all at once and accidently cooking them. Not sure if this is your case, but hopefully this ice cream taste yummy anyway, I want to try it! :)

  • 24 Jul, 2013

    I made this and followed the recipe to a T. My husband and I could taste the egg. I imagine that I did something wrong but can't figure out what. Any ideas? I didn't let the egg simmer. I have no idea but this was the first time I made ice-cream with egg. I would love help.