- 2 cups whole milk, divided
- 4 tsp. cornstarch
- 1¼ cups heavy cream
- Pinch of fine sea salt
- 2/3 cup granulated sugar
- 2 tbsp. light corn syrup
- 1½ oz. (3 tbsp.) cream cheese, softened
- A large handful of fresh mint leaves, roughly torn*
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In a small bowl, combine 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In a medium saucepan, combine the remaining 1¾ cups plus 2 tablespoons of the milk, the cream, salt, sugar, and corn syrup. Bring the mixture to a boil over medium-high heat and let boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return the pan to the heat and continue to cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Remove from the heat. Whisk in the cream cheese until smooth.
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Transfer the mixture to a container with the torn mint leaves. Chill thoroughly on an ice bath or in the refrigerator. Let the mint leaves steep 4-12 hours.
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Pour the mixture through a fine mesh sieve to remove the mint leaves. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a storage container and freeze until ready to serve.
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*Use whatever variety of mint you prefer. I think mine is a type of spearmint, though I’m not completely sure. Peppermint would also be good, or you can play around with other fresh herbs as well.