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1
Warm the milk, sugar, 1 cup (250 ml) of the cream, and salt in a small saucepan.
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2
Add the mint leaves and stir until theyre immersed in the liquid.
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3
Cover, remove from the heat, and let steep at room temperature for 1 hour.
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4
Strain the mint-infused mixture through a mesh strainer into a medium saucepan.
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5
Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves.
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6
Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set the strainer on top.
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7
Rewarm the mint-infused mixture.
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8
In a separate medium bowl, whisk together the egg yolks.
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9
Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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10
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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11
Pour the custard through the strainer and stir it into the cream.
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12
Stir until cool over an ice bath.
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13
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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14
Make Good Scout Ice Cream Sandwiches by using Chocolate Ice Cream Sandwich Cookies (page 223) to surround scoops of Fresh Mint Ice Cream.
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15
You can also get that same chocolate-mint cookie effect by layering the just-churned ice cream with a swirl of Fudge Ripple (page 210), Stracciatella (page 210), or crumbled bits of Chewy-Dense Brownies (page 221).
