FRESH MINT ICE CREAM

Makes: 1 quart (1 L)

1 cup (250 ml) whole milk

3/4 cup (180 ml) sugar

2 cups (500 ml) whipping cream

Pinch of kosher or sea salt

2 cups (500 ml) lightly packed fresh mint leaves

5 large egg yolks

1. Warm the milk, sugar, 1 cup (250 ml) of the cream, and the salt in a small saucepan. Add the mint leaves and stir until they’re immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.

2. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavour as possible, then discard the mint leaves. Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set the strainer on top.

3. Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

4. Pour the custard through the strainer and stir it into the cream. Stir over an ice bath until cool.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.