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Mint Ice Cream
Ingredients
-
2
cups whipping cream
-
2/3
cup sugar
-
3/4
cup fresh mint or basil leaves (about 3/4 oz.)
-
1
cup whole milk
-
Fresh mint or basil leaves (optional)
Directions
1. In a medium saucepan combine cream, sugar, and mint leaves. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour. Strain, discarding mint leaves. Add milk to infused cream mixture. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.
2. Freeze cream mixture in a 1-quart ice cream freezer according to the directions of the manufacturer. Ripen ice cream according to manufacturers directions. Scoop into dessert dishes. Sprinkle with fresh mint or basil leaves. Makes 1 quart.
Nutrition Facts
(Mint Ice Cream)
- Servings Per Recipe 8,
- Calories 289,
- Protein (gm) 2,
- Carbohydrate (gm) 19,
- Fat, total (gm) 23,
- Cholesterol (mg) 85,
- Saturated fat (gm) 14,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 18,
- Vitamin A (IU) 875,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 36,
- Potassium (mg) 94,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I agree with Jihalls, It tastes just like the plant smells. It is a very strong flavor. I think I would use extract next time instead also. It was fun to try because I had extra mint leaves. My daughter liked it but she is only three and will eat any ice cream.
6/16/2011 08:21:59 AM Report Abuse