Another use for the plentiful mint!
Servings: 1 pint
1 cup mint or peppermint leaves
1/2 cup sugar
1 cup milk
1 cup heavy cream
Wash and dry leaves, discarding stems. Using the back of a wooden spoon, crush leaves together with sugar until the sugar resembles wet sand. Stir in milk and heavy cream until sugar dissolves; refrigerate for 2 hours. Strain the mixture, discard solids, and freeze in an ice-cream maker according to manufacturer’s instructions.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.