Strawberry Mint Ice Cream

Ingredients

• 3 large egg yolks 
• 1 ounce mint leaves fresh
• 2 cups half-and-half 
• 1.3 cups milk 2% reduced-fat
• 2 cups strawberries fresh chopped
• 1.5 cups sugar divided
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• kitchen thermometer
• microwave

Directions

1. Combine half-and-half and milk in a heavy saucepan; bring to a boil.
2. Combine 1/2 cup sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium-low, and cook 2 minutes or until a thermometer registers 160, stirring constantly.
3. Remove from heat.
4. Place pan in a large ice-filled bowl. Cool milk mixture completely, stirring occasionally.
5. Combine remaining 1 cup sugar and 1/2 cup water in a microwave-safe dish; microwave at high 2 1/2 minutes or until sugar dissolves.
6. Add mint to hot syrup; steep for 5 minutes.
7. Remove mint; discard.
8. Pour syrup over berries; let stand for 20 minutes.
9. Add berries and syrup to milk mixture; stir well. Cover and chill, stirring occasionally.
10. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.