I had ripped this recipe out of some magazine a long time ago. Martha Stewart...I think?? But I can't find it on her website. I remember that it had something to do with Blue Hill at Stone Barns....and I believe this is THEIR recipe for mint ice milk.
2 1/2 cups packed fresh mint leaves
2 cups whole milk
2/3 cup simple syrup (recipe here)
1 tablespoon light corn syrup
1. Bring a medium pot of water to a boil. Using a slotted spoon, immediately plunge mint into an ice-water bath. Lift out mint;drain well. Reserve ice-water bath.
2. Bring milk to a simmer in a medium saucepan over medium heat. Add mint. Remove from heat. Let cool slightly.
3. Working in batches (so that blender is never more than halfway full), blend milk mixture until mint is puréed, at least 1 minute per batch. Pass through a fine sieve into a stainless-steel bowl set in reserved ice-water bath.
4. Stir simple syrup and corn syrup into milk-mint mixture. Let stand until cold, stirring occasionally. Refrigerate until very cold, at least 2 hours (or overnight).
5. Freeze in an ice cream maker according to a manufacturer's instructions. Transfer to an airtight container. Freeze at least 1 hour. Before serving, let stand at room temperature to soften slightly.
The recipe makes about two cups. Not THAT much. But I think it is super cute served in small portions. You know... just as a little palate cleanser/mini dessert. I put mine in an espresso cup with a tiny spoon and garnished it with a sprig of mint...and voila!...adorable.
I'm gonna be honest. I'm more of an instant gratification kinda girl...so cooking anything that takes a long time...and requires a lot of waiting...is not usually my jam. And, believe me, while I was making this I kept complaining. I was all: "this is SO much effort for so little"..."are you serious, ANOTHER step??!!"..."I have to wait TWO HOURS now???!!! The last thing I said was: "I'm never making this again". But then I tried it....and I am TOTALLY making it again. It is SO good. Promise.
NOTE: I was super surprised at how green it turned out. I mean...it's GREEN green. I was expecting more of a mint green situation. So, should you decide to make this recipe...here is a fitting musical accompaniment.