1 cup heavy cream
½ cup milk
¾ cup sugar
1 tbsp vanilla extract
6 tbsp water
1 tbsp sugar
⅔ cup fresh mint leaves,
packed
INGREDIENTS:
DIRECTIONS:
In a bowl, stir together the cream and milk. Add the sugar and whisk until the sugar is
dissolved, 3 to 4 minutes. Continue whisking, if necessary, to ensure that the texture of
the nished ice cream will be smooth.
In a food processor, combine the mint leaves, water, and sugar, then pulse until mixture is
as puréed as possible. Next, strain through a ne mesh sieve, then skim the foam off the
top of the strained liquid so that you are left with the mint juices. Lastly, whisk the liquid
mint into the ice cream mixture, combining well.
Chill the mixture in the refrigerator until you are ready to make your ice cream. Turn on
your Everyday Ice Cream Maker, then while the machine is churning, pour in your ice
cream mixture through the funnel at the top.
MINT CHOCOLATE CHIP
ice cream
∙ 24 ∙
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