Mint Ice Cream

Directions

1. 1
   Combine the cream, vanilla, and chopped mint in a large pot and set aside.
2. 2
   Bring the milk, half of the sugar, and the bunch of mint to a boil in a medium pot over medium heat, stirring frequently.
3. 3
   Once the mixture is at a boil, remove from the heat and allow to steep for 30 minutes.
4. 4
   Remove the mint from the pot and bring the mixture back up to a boil.
5. 5
   Once at a boil, reduce heat to low.
6. 6
   Whisk the egg yolks with the remaining sugar in a large bowl.
7. 7
   Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously.
8. 8
   Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil).
9. 9
   Strain the mixture into the pot with the reserved cream and vanilla and stir to incorporate.
10. 10
    Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.