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.
Submitted by: runningtrails on October 3, 2010