Ingredients
- 3 cups milk
- ¾ cup sugar
- 1 inch vanilla bean split or 1 teaspoon vanilla extract
- 3 egg yolks
- 1 bunch fresh mint leaves (about 1 cup), washed, dried and chopped
- 1 cup heavy cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
322 calories; 19 grams fat; 11 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 32 grams sugars; 5 grams protein; 97 milligrams cholesterol; 70 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to eight servings
Preparation
- In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves. (If using extract, do not add it at this stage; wait until after chilling the mixture.)
- In a large bowl, whisk the egg yolks until they coat the whisk.
- Slowly whisk the scalded milk mixture into the beaten yolks.
- Add the mint leaves and steep until the mixture cools.
- Remove the vanilla bean and scrape the seeds into the mixture.
- Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
- Add the heavy cream, cover the bowl completely and chill.
- Freeze according to the manufacturer’s directions, then transfer to air-tight containers for storage.
20 minutes, plus freeze time
Dining and Cooking