| 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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