Mint or Basil Ice Cream

1. 1

   In a food processor, pulse together mint or basil leaves and sugar until pulverized and bright green.

2. 2

   In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolves, about 5 minutes.

3. 3

   Remove pot from heat.

4. 4

   In a separate bowl, whisk yolks.

5. 5

   Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

6. 6

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

7. 7

   Remove from heat and allow custard to steep for 30 minutes.

8. 8

   Strain through a fine-mesh sieve into a bowl.

9. 9

   Cool mixture to room temperature.

10. 10

    Cover and chill at least 4 hours or overnight.

11. 11

    Churn in an ice cream machine according to manufacturers instructions.

12. 12

    Serve directly from the machine for soft serve, or store in freezer until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.