| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 6 | Servings | ||
INGREDIENTS
| 1 | Sprig fresh spearmint (4-6 leaves) | |
| 1/2 | c | Lemon juice |
| 1 | c | Sugar |
| 3 | c | Half & half |
INSTRUCTIONS
Measure everything but 2 cups of the milk into blender. Blend until sugar is dissolved. Add remaining milk and blend a few seconds to mix. Pour in to 1 quart freezer and freeze according to directions. (I use a Donvier.) I find that adults like this flavor and today's kids hate it. I used to use an egg in it, till the salmonella and cholesterol scares. I find I don't miss it. When you make it, think of my poor grandmother, in the 1920's heating up a goatsmilk lemon custard, trying hard to keep it from curdling, hand-chopping the mint, and then turning the ice cream maker over to 4 sons to crank. She was an ex-missionary nurse and a heck of lady, named Flossie Pease. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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