• 1 cup whole milk
  • 1/2 cup sugar
  • 2 cups heavy cream
  • pinch of salt
  • 2 cups lightly packed fresh mint leaves
  • 5 large egg yolks


  1. Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan.
  2. Add mint leaves and stir until coated in liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.
  3. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves.
  4. Pour the remaining 1 cup heavy cream into a large bowl, and set the strainer on top.
  5. Re-warm the mint-infused mixture.
  6. In a separate medium bowl, whisk together the egg yolks.
  7. Slowly pour the warm mint liquid into the egg yolks, whisking constantly; then scrape the warmed egg yolks back into the saucepan.
  8. Whisk the mixture constantly over medium heat until the mixture thickens.
  9. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
  10. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.