| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Batch | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Water |
| 1 | c | Fresh mint leaves tightly packed |
| 2 | 10 oz. cans condensed milk | |
| 1 | qt | Heavy cream |
| 2 | c | Milk |
| 1 | ts | Vanilla extract |
| 1 | pn | Salt |
| 1/2 | c | Southern Comfort or bourbon* |
| Green food coloring (opt'l.) | ||
| Mint leaves; for garnish |
INSTRUCTIONS
*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.
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