Real Peppermint Ice Cream

Fresh peppermint can transform this simple ice cream recipe to amazing!

• 2 cups whole milk
• 1 cup loosely packed fresh Peppermint leaves
• 2/3 cup sugar
• 1 tablespoon cornstarch or arrowroot starch
• 1/3 teaspoon salt
• 2 eggs
• 1 cup half-and half

Heat the milk in a saucepan until almost simmering (about 200 degrees F). Remove from the heat, add the mint leaves, cover and let steep for 2 hours.

In a medium saucepan, combine the sugar, starch, and salt. Stir until well combined.

Strain the milk to remove the mint leaves.

Whisk in the mint steeped milk and eggs until well blended.

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (nappé).

Cover the pan, or transfer to another covered dish and refrigerate until cooled (about 2 hours).

When cooled, mix in the half-and-half, and transfer to an ice-cream freezer. Process until thick.

Transfer the ice cream to a freezer safe container and let it harden in the freezer for at least 2 hours.

Note: this recipe is the perfect quantity for the frozen canister style of ice cream freezers. There are hand crank and electric varieties.

Recipe adapted by Jane Blaisdell. Original recipe from The Good Housekeeping Cookbook, 1973.