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Mint Ice Milk
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 1/2 cups packed fresh mint leaves (about 2 large bunches)
2 cups whole milk
2/3 cup Simple Syrup
1 tablespoon light corn syrup
Gallery
Mint Ice Milk
Recipe Summary
Yield: Makes 2 cups
Gallery
Mint Ice Milk
Mint Ice Milk
Mint Ice Milk
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 1/2 cups packed fresh mint leaves (about 2 large bunches)
- 2 cups whole milk
- 2/3 cup Simple Syrup
- 1 tablespoon light corn syrup
Directions
Bring a medium pot of water to a boil. Add mint; return water to a boil. Using a slotted spoon, immediately plunge mint into an ice-water bath. Lift out mint; drain well. Reserve ice-water bath.
Bring milk to a simmer in a medium saucepan over medium heat. Add mint. Remove from heat. Let cool slightly.
Working in batches (so that blender is never more than halfway full), blend milk mixture until mint is pureed, at least 1 minute per batch. Pass through a fine sieve into a stainless-steel bowl set in reserved ice-water bath.
Stir simple syrup and corn syrup into milk-mint mixture. Let stand until cold, stirring occasionally. Refrigerate until very cold, at least 2 hours (or overnight).
Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container. Freeze at least 1 hour. Before serving, let stand at room temperature to soften slightly.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Mint Ice Milk
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Reviews:
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Most Helpful
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All Reviews for Mint Ice Milk
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
