Mint Ice Cream
Recipe from Better Homes and Gardens
Fresh mint gives this dessert a cool burst of flavor. Add a few grains of salt to the infused cream mixture to bring out additional sweetness.
Serving size: 1/2
Yield: 1 quart
Prep Time: 25 mins
see savings2 cupswhipping cream
see savings2/3 cupsugar
see savings3/4 cupfresh mint or basil leaves (about 3/4 oz.)
see savings1 cupwhole milk
see savingsFresh 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