Fresh Mint Ice Cream

Hmm! I want to like this considering it was a PITA to make. But it doesn't taste like Breyer's. It tastes like Wrigley's Spearmint Gum in ice cream form.

The prep was easy...I just don't like our ice cream maker because it takes over 24 hours (more like 48) at 0 degrees to freeze. The first time I tried, I got the same liquid in as I did out (albeit less due to spillage). The 2nd time trying (same mixture), I got a slushie (more liquid than frozen). I stuck the slush in the freezer and called it a day. The directions were confusing on the freezing part. Sounded like you stuck it in the freezer mold, never turning on the mixer, and then let it sit out in the open for an hour (why?). And then froze the liquid.

D wouldn't eat it.

Fresh Mint Ice Cream

This make-ahead creamy treat makes an ideal dessert for summertime entertaining.

Yield: 6 servings (serving size: about 1/2 cup)

2 cups 2% reduced-fat milk
1 cup half-and-half
1 (1-ounce) package fresh mint sprigs (I used .66 oz (the whole package for me))
3/4 cup sugar
Dash of salt
2 large egg yolks
Small fresh mint leaves (optional)

1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

3. Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. (From the 2nd try, stick it in the fridge after an hour in the ice bath). Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. (This must be some odd ice cream maker...mine, you freeze the can, put it on the mixer, turn it on, add the liquid and churn ofr 20-30 minutes, pour the slush out and stick in the freezer) Garnish with mint leaves, if desired.

CALORIES 207 ; FAT 7.6g (sat 4.4g,mono 2.4g,poly 0.5g); CHOLESTEROL 89mg; CALCIUM 148mg; CARBOHYDRATE 30.8g; SODIUM 84mg; PROTEIN 4.8g; FIBER 0.0g; IRON 0.2mg

Cooking Light, MAY 2010