Mint julep ice cream
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 1 | cup | ;Water |
| 1 | cup | Fresh mint leaves tightly packed |
| 2 | 10 oz. cans condensed milk | |
| 1 | quart | Heavy cream |
| 2 | cups | Milk |
| 1 | teaspoon | Vanilla extract |
| 1 | pinch | Salt |
| ½ | cup | Southern Comfort or bourbon* |
| Green food coloring (opt'l.) | ||
| Mint leaves; for garnish | ||
Directions
*Do not increase the amount of liquor in this recipe, since it will prevent the ice cream from hardening properly.
In a saucepan, bring the sugar, water and mint to a boil. Simmer over medium heat for 5 to 8 minutes to make a simple syrup. Cool and strain, discarding mint.
In a large bowl, combine the condensed milk, cream, milk, vanilla, salt and liquor. Stir in the mint syrup. Tint with a few drops of food coloring, if desired. Pour into an ice cream maker and freeze according to manufacturer's instructions until firm. Garnish with additional mint sprigs.
Yield: Approximately 2 quarts.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-04-94