Last week when the girls were here, we decided to make some of their Mama's favorite ice cream. Our Cuisinart ice cream maker I got thrift shopping a couple of years ago, has been a blessing. This is not as custardy and creamy as the corn ice cream we made a couple of weeks ago, (which seemed a bit much to me this year), and not as grainy and tangy as our frozen yogurts. I guess you could say, it's pretty much perfect. (Unless you're Jim and don't care for mint ice cream at all.)
Mint Tea Ice Cream
1 cup heavy whipping Cream
2 cups half and half
2 Tbs. good quality dry mint tea leaves
14 oz. sweetened condensed milk
2 tsp. vanilla
Optional add-ins: (about 1/4 cup)
We used creme-de-menthe bits, but you could use
chocolate chips, crushed candy canes, crushed oreos,etc.
In a large saucepan, stir cream and half and half together. Add mint and bring to a simmer. Let it simmer for 3 minutes. Remove from heat. Let the tea continue steeping for 30 minutes.
Strain mixture of the tea leaves. Stir condensed milk into the mixture, add vanilla, and chill for several hours.
Freeze according to your individual ice cream makers instructions. Ours takes 30 minutes.
At the end of the freezing, add in your goodies and stir in. Put your ice cream into a plastic container and freeze until firm. (The consistency is even better the next day.)
This tastes so much better than the medicinal flavor of commercial mint ice creams; more like the best cup of mint tea you've EVER had.