Wednesday, November 2, 2011

Mint Ice Cream

1 cup fresh mint leaves
 1/2 cup sugar
1 cup milk
1 cup heavy cream

Wash and dry the mint leaves, removing the stems. Crush the leaves with the sugar until it resembles wet sand. Stir in milk and cream until the sugar dissolves. Refrigerate for 2 hours. Strain out the leaves, then churn and freeze in an ice-cream maker.

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