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Fresh Spearmint Ice Cream
From Martha Stewart Living magazine
1 cup packed fresh spearmint leaves, preferably Kentucky Colonel
1 cup whole milk
2 cups heavy cream
2 large eggs
3/4 cup sugar
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 bat. When cool, drain, and squeeze out excess water.
Reserve ice-water bath.
2. Puree mint and milk in a blender until mint is finely chopped. Transfer
to a medium saucepan, add crea, and bring to a simmer over medium heat.
3. Meanwhile, whisk together eggs and sugar in a medium bowl.
4. Gradually whisk in 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 teh back of the spoon, about 8 minutes. (Do not
let the mixture come to a simmer)
5. Strain through a fine sieve into 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.
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