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1
Bring about 3 quarts (3 liters) of lightly salted water to a boil in a medium saucepan.
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2
Add the peas.
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3
While the peas are cooking, fill a large bowl half full with ice cubes and water.
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4
After 10 minutes of cooking, drain the peas and add them to the ice water right away.
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5
After 1 minute, drain the peas in a mesh strainer and remove any pieces of ice.
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6
(Hold on to the saucepan and strainer, since youll use them again.)
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7
Warm the milk and sugar in the saucepan.
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8
Pour the cream into a large bowl, add the drained peas, and set the mesh strainer over the top.
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9
In a separate medium bowl, whisk together the egg yolks.
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10
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the pan.
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11
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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12
Pour the custard through the strainer and stir it into the cream and peas.
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13
Stir until cool over an ice bath.
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14
Pour the mixture into a blender, add the mint leaves, and blend until smooth.
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15
Press the mixture through a coarse mesh strainer and discard any tough pea skins.
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16
You can also pass the mixture through a food mill fitted with a fine disk.
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17
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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18
Use as a garnish for a cold summer soup, such as vichyssoise or cucumber-yogurt soup.
