Mint Ice Cream

1. 1

   In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves.

2. 2

   (If using extract, do not add it at this stage; wait until after chilling the mixture.)

3. 3

   In a large bowl, whisk the egg yolks until they coat the whisk.

4. 4

   Slowly whisk the scalded milk mixture into the beaten yolks.

5. 5

   Add the mint leaves and steep until the mixture cools.

6. 6

   Remove the vanilla bean and scrape the seeds into the mixture.

7. 7

   Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.

8. 8

   Add the heavy cream, cover the bowl completely and chill.

9. 9

   Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.

* Per serving · 4 servings · Values may vary.

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