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“This would be so refreshing on a hot summer day! Times may differ, depending on ice cream machine.”
READY IN:
1hr 30mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the half and half and milk in a heavy saucepan.
  2. Bring to a soft boil.
  3. In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
  4. Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
  5. Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
  6. Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
  7. Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
  8. Microwave on high for 2 1/2 min or until sugar dissolves.
  9. Add the mint to the hot syrup and steep for 5 minute.
  10. Remove the mint sprigs and discard.
  11. Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
  12. Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
  13. Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
  14. Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.

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