Fresh garden mint ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1½ | cup | Water |
| 1 | cup | Fresh pineapple; crushed finely |
| 2 | cups | Mint leaves; crush finely |
| 1 | cup | Light corn syrup |
| 1 | cup | Unsweetened pineapple juice |
| 2 | cups | Milk |
| 2 | cups | Whipping cream |
| ¼ | cup | Creme de menthe |
Directions
Combine sugar and sater; cook and stir till mixture boils. Cook to soft ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup; let cool. Add remaining ingredients; freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts.