Use this recipe to garnish Chilled Rhubarb Soup.

Martha Stewart Living, March 2005


Recipe Summary

Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • Bring a medium pot of water to a boil. Add mint; return water to a boil. Using a slotted spoon, immediately plunge mint into an ice-water bath. Lift out mint; drain well. Reserve ice-water bath.

  • Bring milk to a simmer in a medium saucepan over medium heat. Add mint. Remove from heat. Let cool slightly.

  • Working in batches (so that blender is never more than halfway full), blend milk mixture until mint is pureed, at least 1 minute per batch. Pass through a fine sieve into a stainless-steel bowl set in reserved ice-water bath.

  • Stir simple syrup and corn syrup into milk-mint mixture. Let stand until cold, stirring occasionally. Refrigerate until very cold, at least 2 hours (or overnight).

  • Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze at least 1 hour. Before serving, let stand at room temperature to soften slightly.