You guys. It’s Memorial Day Weekend. Like how the heck did we get here? Wasn’t yesterday like 1997? Oh, and it’s officially hot outside. So naturally I did what any sane person would do, which is whip up some refreshing homemade mint sherbet. Did you know that it’s sherbet, without the second ‘R’?, cuz I didn’t until this week. We all just learned a little something… or maybe you knew, and I failed spelling as a kid. Either way, mint sherbet is here to stay. It’s creamy, but not too heavy, and the fresh mint just soothes the palate, and leaves you wanting more. Which there is plenty of because you now have my go-to summer dessert recipe!!
- 3 cups whole milk
- 20 fresh mint leaves
- 2 egg yolks
- 3/4 cup granulated sugar
- 1 tsp. vanilla
In a medium/large saucepan, heat the milk and the mint leaves together until tiny bubbles form around the outsides, but careful not to boil or burn the milk. Remove from the heat and let the mint leaves steep in the hot milk for 10-20 minutes.
Strain the milk through a fine mesh sieve and press primly on the mint leaves to release all of their flavor. Discard the mint leaves. Add the strained milk back into the saucepan over medium heat.
In a medium bowl, mix together the egg yolks, sugar, and vanilla. Whisk in 1/2 cup of the hot milk slowly into the egg mixture (slow is important, since you don’t want to scramble your eggs). Whisk the tempered egg mixture into the saucepan.
Bring the mixture to a simmer and whisk occasionally for 10-15 minutes until thickened slightly. Remove from the heat and strain through a fine mesh sieve into a large bowl with a lid. Cover and place into the fridge for 4 hours or overnight to chill.
Add mixture to your ice cream mixer and churn according to the directions. Freeze in an airtight container for 4 hours or overnight. Serve chilled.