Title: Fresh Mint Ice Cream
Categories: Icecream
Yield: 1 Recipe

4	c	Whipping cream
3/4	c	Sugar
1 1/2	c	Packed fresh mint leaves
6		Egg yolks
2	tb	Finely chopped fresh mint

Place cream and sugar in a large, heavy saucepan. Rinse mint leaves, then tear them into cream mixture (to bruise them). Bring mixture to a slow simmer over medium heat.

In a bowl, whisk eggyolks, then gradually whisk in about 1 cup of the hot cream mixture.

Whisk tempered egg mixture into cream. Let simmer for 1 minute or so until the mixture coats a metal spoon, whisking continuously during the cooking process. Remove from heat, and continue whisking often. Let cool a little at room temperature, then chill at least 2 hours.

Strain mixture and discard mint leaves. Stir chopped mint into cream mixture, then pour into ice-cream maker. Freeze according to manufacturer's directions.

from the "Times Kitchen" column - developed and tested by Kathy Casey. published in The Seattle Times, Aug. 6, '97

typed and posted by teri Chesser 9/97

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