- 2 cups 2% milk
- 1 cup half-and-half
- 20 fresh mint leaves
- ¾ cups turbinado (raw) sugar
- dash of salt
- 2 large egg yolks
- 1 teaspoon real vanilla extract
- Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
- Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
- Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
- In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.
- Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
- Pour the egg/milk mixture back into the pan with the rest of the milk.
- Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
- Pour the mixture into a bowl. Stir in the vanilla extract.
- Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
- Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
- If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.