Perhaps it's hard to remember a dessert more suitable for the summer heat so quickly. Mint ice cream perfectly refreshes, pleases with a delicate taste and wonderful aroma. According to the same principle, you can cook with tarragon, lemon balm and dried lavender flowers.
Step-by-step cooking recipe
Finely chop the mint and place it in a saucepan with milk.
Bring to a boil, remove from heat and insist under the lid for 1 hour.
Strain the milk through a double layer of gauze.
Separately whisk the yolks with sugar until a fluffy white mass.
Put the mint milk in a water bath, add the butter and wait until it completely melts.
Pour in the beaten yolks in a thin stream, stirring continuously. Do not bring to a boil!
Cool to room temperature, pour into a prepared container and put in the freezer for 6 hours.
