Fresh Organic Mint Ice Cream

• 1 1/2 cup organic whole milk
• 1 1/2 cup organic whipping cream
• 1 cup granulated organic sugar
• 4 organic egg yolks
• 1 pinch of salt
• 1/2 of a large bunch of organic mint leaves
• 1/2 teaspoon vanilla extract

1. In a medium pot, place milk, whipping cream and sugar. Heat to a simmer. Turn off heat and add whole mint leaves and pinch of salt. Let steep for 1 hour. Reheat milk until right before it simmers. In a medium bowl, place egg yolks and beat until a pale yellow and frothy. Place a strainer above the bowl of egg yolks. Using a ladle, slowly ladle milk mixture through the strainer into yolks while beating constantly. Continue adding milk mixture slowly into the egg mixture, while stirring and straining until all milk mixture is completely mixed into the eggs. Squeeze out any remaining liquid from the mint in the strainer into the mixture. Place mixture back in to pot. Stir constantly over medium-low heat until milk mixture is warmed and thick enough to coat the back of the spoon. DO NOT BOIL. Remove from heat and strain again. Chill in an ice bath. Refrigerate for 24 hours. Churn according to manufacturers instructions.