| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice cream |
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.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York:
Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on Feb
16, 99
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