Mint ice cream

Time 20 minutes
Yields Serves 8 to 10
Mint ice cream
(Anne Cusack / Los Angeles Times)

Gently whisk the egg yolks. Add three-fourths cup plus 2 teaspoons of the sugar.


In a large saucepan over medium heat, place the remaining sugar, the milk and cream. Stirring the mixture with a wooden spoon, heat just until the liquid is hot, just under a simmer, about 4 minutes.


Add some of the hot cream mixture into the egg mixture, whisking to temper. Pour the egg mixture into the milk and cream. Add the fresh mint. Cook over medium heat, stirring constantly, until the custard just coats the wooden spoon, about 5 minutes.


Strain the custard, press the mint against the wall of the strainer to extract some of the green color. Let cool over an ice bath. Freeze in an ice cream maker according to instructions. Makes 5 cups.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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