Even all by itself, this would make a refreshing and light dessert.
The color is not quite green- more lemongrass or light pistachio. I attribute this to the number of egg yolks in the custard.
A note I have learned about making ice cream: when things are warmed up, the flavors appear much stronger. For example, after making this ice cream custard, but before freezing it, when I first tasted it, it seemed far too minty and sweet. I panicked a little bit. However, once frozen, the mint and sweetness are perfect.
The recipe is from Martha Stewart.
2 cups heavy cream
2 cups whole milk
pinch of salt
2 bunches fresh mint
1 cup sugar
8 large egg yolks
1) Combine the cream, milk and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight (I think I steeped it for 5-6 hours) Covered in the refrigerator.
2) In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added. (Be patient with yourself during this process. The goal is to avoid making mint flavored scrambled eggs.)
3) Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
4) Pour into an ice cream maker and process according to manufacturers' instructions until set but not hard.
5) Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.
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