When I set out to make a fresh mint ice cream, I was looking for peppermint rather than spearmint. Peppermint is sweeter and more refreshing.
Through my search, I met Val Jorgensen, who owns a beautiful farm outside Columbus where she grows herbs, wildflowers, and pear trees; keeps bees; and raises sheep. Val and I worked together over several summers to find the perfect mint for our ice cream. We finally settled on a cool black peppermint with the strange official name of Robert Mitchum Mint. This varietal has a strong, sweet peppermint scent, and it also has a high concentration of oils, which are essential to a flavorful ice cream.
To flavor our Backyard Mint Ice Cream Recipe, we roughly tear mint leaves, then cold-soak them in the ice cream base overnight. Tearing the mint bruises the leaves and opens the oil pockets, releasing the scent into the cream. Don't care for mint? You can substitute any fresh herb. Makes about 1 quart
Ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
A large handful of fresh mint from your backyard or farmers' market, leaves roughly torn into small pieces
Instructions:
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Is there an alternative I can use instead of light corn syrup?