A very refreshing mint ice cream with no food coloring.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
2 cups whole milk
1 cup sugar
2 cups heavy cream
Pinch of salt
2 cups (80g) fresh mint leaves
1 and 1/2 cups spinach leaves
5 egg yolks
Sprinkles for garnish when serving
Warm the milk, sugar, 1 cup of the cream and salt in a small pot.
Add the mint leaves and stir. Take from the heat and cover. Let it steep at room temperature for an hour.Strain the mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract the flavor as much as possible, then remove the mint leaves.
Boil water in a medium saucepan. Meanwhile fill a large bowl with water and ice.Toss in spinach leaves in boiling water and keep them there for about 30 seconds and then pour into a strainer. Place the strainer immediately in the icy water and let it rest there for about 30 seconds.
Place spinach in a blender with half of the mint-infused milk mixture, blend well and gradually add the remaining milk mixture with the blender running.
Rewarm the green mixture.
In a separate medium bowl, whisk the egg yolks together and slowly pour the green mixture into the egg yolks, whisking constantly. Then scrape the egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a wooden spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula.
Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on the top.
Pour the custard through the strainer and stir into the cream. Stir until cool over an ice bath.
Chill the mixture in the refrigerator for about an hour, then freeze it in your ice cream maker according to manufacturer’s instructions.