Ingredients
10 egg yolks
1 1/3 cups sugar, divided
2 cups milk
2 cups cream
2 cups mint, (about 1 1/2 ounces leaves and stems)
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mint syrup — no muddling needed, mojito, julep, lemonade
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mint syrup — no muddling needed, mojito, julep, lemonade
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Gently whisk the egg yolks. Add three-fourths cup plus 2 teaspoons of the sugar. 2. In a large saucepan over medium heat, place the remaining sugar, milk and cream. Stirring the mixture with a wooden spoon, heat just until the liqid is hot, just under a simmer, about four minutes. 3. Add some of the hot cream mixture into the egg mixture, whisking to temper. Pour egg mixture into the milk and cream. Add the fresh mint. Cook over medium heat stirring constantly, until the custard just coats the wooden spoon, about five minutes. 4. Strain the custard, press the mint against the wall of the strainer to extract some of the green color. Let cool over an ice bath. Freeze in an ice cream maker according the instructions. Makes 5 cups.