ice cream

Love's Summer Backyard Herb Ice Cream

Yield: 1 quart of bliss


2.5 cups half and half

0.5 cups heavy cream

4 egg yolks, whisked well

3/4 cup cane sugar

1/4 tsp salt

2 Tbsp cream cheese -or- dry milk powder (optional)

2 cups packed fresh herb leaves, torn (75% less if stronger herbs like thyme or rosemary)

1 tsp vanilla extract

1 Tbsp rum, creme de menthe, or vodka (optional)

3/4 cup good quality dark chocolate, chopped finely (optional)


Put half and half, cream, yolks, sugar, salt (and optional cream cheese or milk powder) in a saucepan.
Over medium heat, whisk constantly and bring gently to a simmer (180F). Remove from heat. Stir in
mint leaves. Cover and steep for 1 hour.
Pour mixture into a strainer over another pot. Using the back of a soup ladle, press out all the liquid
from the mint leaves and discard them.
Stir in vanilla, optional spirits, and refrigerate overnight. Place a layer of film wrap over the surface to
prevent a skin from forming. Place an empty quart container in the freezer for later.
Add the refrigerated ice cream base to ice cream maker according to manufacturer's instructions.
When churning is complete (soft serve texture and about 20°F), alternately layer the chocolate with
scoops of the ice cream into the frozen container. Serve immediately for a soft serve texture, or
freeze overnight in the coldest part of the freezer for a hard scoop texture.


© 2013 Love's Ice Cream