Here are some pictures of mint ice cream I recently made. I used the non-egg base and steeped the milk in mint before adding it to the ice cream (let it cool completely). I usually like homemade ice cream best on Day 1, but this one was much better on Day 2 after the mint flavor had more of a chance to soak in.
Mint before steeping.
Mint added to the milk
Ice cream with a little mint garnish.
You will have to fill me in on how to steep something in milk 🙂 I have cooked Mac n cheese using milk and just kept it at a low temperature, is this a similar process? Thanks for helping this culinary challenged friend 🙂