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Combine the milk and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the cream. Beat the egg yolks and sugar until pale yellow . Gradually beat in the milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Strain through sieve into a large bowl and chill. Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.
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