Mint julep ice cream

1 batch

Ingredients

Quantity Ingredient
1 cup Sugar
1 cup ;Water
1 cup Fresh mint leaves tightly packed
2 10 oz. cans condensed milk
1 quart Heavy cream
2 cups Milk
1 teaspoon Vanilla extract
1 pinch Salt
½ cup Southern Comfort or bourbon*
Green food coloring (opt'l.)
Mint leaves; for garnish

Directions

*Do not increase the amount of liquor in this recipe, since it will prevent the ice cream from hardening properly.

In a saucepan, bring the sugar, water and mint to a boil. Simmer over medium heat for 5 to 8 minutes to make a simple syrup. Cool and strain, discarding mint.

In a large bowl, combine the condensed milk, cream, milk, vanilla, salt and liquor. Stir in the mint syrup. Tint with a few drops of food coloring, if desired. Pour into an ice cream maker and freeze according to manufacturer's instructions until firm. Garnish with additional mint sprigs.

Yield: Approximately 2 quarts.

From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-04-94

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