On the hottest day of summer, this light ice cream is sure to cool you off. I've cut out the heavy cream in order to maximize refreshingness! If you want a creamier experience, cut out one cup of milk and replace it with one cup of heavy cream.
- 30+ mint leaves
- 3 cups whole milk
- 2 egg yolks
- 3/4 cups light brown sugar
- 1/4 tsp vanilla
- Mixing bowls
- Ice cream maker of your choice
Step 1: Make the Cream Base
To make the base, mix three cups of milk with 3/4 cups of sugar and 1/4 tsp of vanilla extract over low heat until dissolved, stirring constantly. Raise to medium heat until the mixture is at 165 degrees F. Temper your eggs by slowly pouring the hot milk and sugar into the egg yolks, whisking them constantly. Pour the mixture back into the saucepan on the stove and continue to whisk until the mixture is thick enough to coat the back of a spoon.
Step 2: Steep the Mint
Clean off 30+ leaves of mint, about 1 loose cup. Place them in the cream base and remove it from the heat. Cover and let steep for 45 minutes - 1 hour. When the leaves are done steeping, strain them off and use the back of a spoon or rubber spatula to press out the cream stuck in their crevices. This will help you get every last bit of minty goodness.
Step 3: Freeze the Ice Cream
Chill the custard in the fridge for at least two hours or until it is cool. Freeze in your ice cream maker or using any hand procedure. Since there's no heavy cream, it should firm up quickly. Top off with fresh fruit and stay cool! Enjoy!