Mint or Basil Ice Cream

5.0(206)

by Melissa Clark

Ice Creams And Sorbets, Dessert

Servings

About 1 1/2 pints

Total time

25 min

Calories / serving

221 kcal

Ingredients (6)

serves

Instructions (5 steps)

01In a food processor, pulse together mint or basil leaves and sugar until pulverized and bright green.
02In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
03Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
04Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
05

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Rich recipe — supports nutrition-aware planning.