Strawberry Mint Ice Cream

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READY IN: 1hr 30mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the half and half and milk in a heavy saucepan.
  • Bring to a soft boil.
  • In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
  • Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
  • Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
  • Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
  • Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
  • Microwave on high for 2 1/2 min or until sugar dissolves.
  • Add the mint to the hot syrup and steep for 5 minute.
  • Remove the mint sprigs and discard.
  • Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
  • Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
  • Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
  • Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.
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