This recipe utilized both perfectly.
While the ice cream didn't thicken in the ice cream maker as much as I expected, but after some quality time in the freezer it hardened up just fine and was pretty damn delicious.
yield: ~1 quart ice cream
2C 2% milk
20 fresh mint leaves (I used chocolate-mint leaves)
¾C turbinado sugar
dash of salt
2 large egg yolks
1 tsp vanilla extract
- Make sure the freezer bowl for the ice cream maker has been in the freezer for at least 24 hours.
- Combine milk, half-and-half, and mint leaves in a medium sauce pan over medium-high heat.
- Heat until tiny bubbles form around the edges (~180°), but do not let it boil.
- Remove from heat, cover, and let stand for 10 minutes to let the mint steep.
- Using a slotted spoon, fish out the mint leaves and discard them.
- In a new bowl, combine sugar, salt, and egg yolks; stir with a whisk until the mixture is pale.
- Gradually add egg mixture to the milk mixture, while stirring constantly with a whisk.
- Cook over medium-low heat for about 2 minutes (or to 160°), stirring constantly.
- Pour the mixture into a bowl, stir in vanilla extract.
- Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
- Pour the mixture into your ice cream maker and follow the manufacturer's instructions.
- To harden the ice cream a little more, pour into a freezer-safe container and stick it in the freezer for a few hours.