Courtesy of PureZing

Yield One Pint

INGREDIENTS:

1-cup of mint leaves, washed and without stems
½ cup sugar
1-cup milk
1-cup heavy cream

DIRECTIONS:

In a bowl crush the mint leaves and sugar together using the back of a wooden spoon. The sugar does not need to dissolve, but it should look like wet sand: with the juices and oils from the mint leaves.

Stir in milk and cream and stir till the sugar is dissolved. Refrigerate 2 hours.

Strain the mixture, discarding any solids.

Freeze according to your ice cream maker’s directions.