Mint Ice Cream

Cooking method

1. Step 1:

   

   To start, pour the cream into a saucepan and heat until just about to boil — but don't let it boil. Mix the egg yolks with the powdered sugar.

2. Step 2:

   

   Feel free to adjust the amount of powdered sugar up or down; at this amount the ice cream comes out quite sweet.

3. Step 3:

   

   Once the cream is hot, pour it into the yolks in a thin stream, stirring constantly and carefully so the yolks don't curdle. Set aside about 80–100 ml of the cream.

4. Step 4:

   

   Chop the mint. Add the mint and green tea to the reserved cream and let it steep for 5 minutes.

5. Step 5:

   

   Meanwhile, cook the custard base: microwave it for 3 minutes, pausing every 30 seconds to stir and check the thickness. Watch closely so the mixture doesn't curdle — in this case, err on the side of underdone! No microwave? Cook it over low heat, stirring constantly.

6. Step 6:

   

   Warm the mint-and-green-tea cream over medium heat for a few minutes so the mint fully releases its aroma. Strain the fragrant cream into the finished custard, mix, and let it cool completely.

7. Step 7:

   

   Pour the cooled mixture into a freezer container and freeze until fully set. For the first hour or two, take it out every 20 minutes and stir vigorously.

8. Step 8:

   

   Enjoy!