Mint Chip Ice Cream
- 1 cup (250 ml) whole milk
- 3/4 cup (150 g) sugar
- 2 cups (500 ml) heavy cream
- pinch of salt
- 2 cups packed (80 gr) fresh mint leaves
- 5 large egg yolks
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- (80 gr) fresh mint, packed fresh leaves (2 cups)
- Cooking & Baking
- Salt (1 pinch)
- Sugar (3/4 cup)
- Dairy
- Heavy cream (2 cups)
- Whole milk (1 cup)
- Refrigerated
- Egg yolks, large (5)
Preparation
Read recipe preparation on davidlebovitz.com
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Published May 31, 2010 (2 years ago).
39 people saved this recipe.
