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| Adapted from "Herbier Gourmand" by Marc Veyrat and François Couplan (Hachette, 1997) |
| Time: 40 minutes plus 3 hours' refrigeration, freezing time in an ice cream maker and 2 hours in |
| 3/8 cup plus 2 tablespoons crème fraîche |
| 1/4 cup packed fresh chopped peppermint leaves, more as needed |
| Fresh mint sprigs, for garnish. |
| 1. In a medium saucepan, combine milk and crème fraîche. Bring to a boil, and remove from heat. |
| In bowl of an electric mixer, combine egg yolks and sugar. Beat until thick and light. Gradually |
| 2. Pour mixture back into saucepan, and place over low heat. Stir with a wooden spoon, cooking |
| gently until mixture is thick enough to coat back of spoon; do not allow to boil or mixture will |
| curdle. Transfer to a bowl, and add mint. Cool mixture by setting bowl into a bowl of ice water. Stir |
| until mixture is at room temperature. Taste, and add more mint leaves if necessary. Transfer the |
| mixture to refrigerator until cold, about 1 hour. |
| 3. Strain mixture, and return to refrigerator for 2 more hours. Freeze in an ice cream maker |
| according to manufacturer's directions, then place ice cream in freezer until firm, at least 2 hours. |
| To serve, scoop into bowls or glasses, and garnish with mint sprigs. |
| info@barringtonsoftware.com |
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Software Incorporated