2 cups whipping cream
2/3 cup sugar
3/4 cup fresh mint or basil leaves (about 3/4 oz.)
1 cup whole milk
Fresh mint or basil leaves (optional)
In a medium saucepan combine cream, sugar, and mint leaves. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour. Strain, discarding mint leaves. Add milk to infused cream mixture. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.
Freeze cream mixture in a 1-quart ice cream freezer according to the directions of the manufacturer. Ripen ice cream according to manufacturers directions. Scoop into dessert dishes. Sprinkle with fresh mint or basil leaves. Makes 1 quart.
Per Serving: cal. (kcal) 289, Fat, total (g) 23, chol. (mg) 85, sat. fat (g) 14, carb. (g) 19, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, sugar (g) 18, pro. (g) 2, vit. A (IU) 875, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 36, Potassium (mg) 94, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet