Mint Ice Cream

Directions

1. 1
   In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves.
2. 2
   (If using extract, do not add it at this stage; wait until after chilling the mixture.)
3. 3
   In a large bowl, whisk the egg yolks until they coat the whisk.
4. 4
   Slowly whisk the scalded milk mixture into the beaten yolks.
5. 5
   Add the mint leaves and steep until the mixture cools.
6. 6
   Remove the vanilla bean and scrape the seeds into the mixture.
7. 7
   Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
8. 8
   Add the heavy cream, cover the bowl completely and chill.
9. 9
   Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.