Yield: 1 pint

Ingredients:

• 2 cups of milk
• 3 egg yolks
• ½ cup sugar
• Vanilla extract, to taste
• 1 bunch fresh mint

Method:

Remove the mint leaves from the stems. In a bowl of cold water, gently clean the leaves. Spin or pat dry the mint.

In a bowl, combine the mint leaves and the milk. Cover and let steep in the refrigerator for 24 hours. The next day strain out the mint leaves.

In a stainless steel bowl, combine the egg yolks and sugar. Heat this mixture slowly, by setting the bowl atop a large pot filled with simmering water. (Note: The bowl should rest on the rim of the pot and make sure that the bottom of the pot is suspended above the simmering water.) Whisk the mixture steadily, until it becomes thick.

In a small saucepan, scald the mint milk and then add the vanilla extract. Pour the hot milk over the egg mixture. Mix well. Continue to slowly stir the combined mixture for about 10 minutes. Remove from the heat and chill.

Freeze (churn) cooled mixture in an ice cream machine, according to the manufacturer’s directions. Garnish with mint leaves.