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Molly Moon's "Scout" Mint Ice Cream
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- Pinch of kosher salt
- 2 teaspoons peppermint extract
- 1 1/2 cups crushed Thin Mint Girl Scout cookies (about 15 cookies)
- Put the milk, cream, sugar, and salt into a small, heavy-bottomed saucepan.
- Cook over medium heat, whisking occasionally to dissolve the sugar. Before the mixture has come to a boil, remove from the heat.
- Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
- When the mixture is cold, stir in the peppermint extract.
- Pour it into an ice cream maker and process according to the manufacturer's instructions.
- During the last few minutes of processing, add the cookies.
- Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container.
- Cover tightly and freeze until the ice cream is firm, at least 4 hours.
Edit Recipe (last edited by slouken)