Recipe: Fresh Mint Ice Cream

Fresh Mint Ice Cream
Source: The Ontario Harvest Cookbook

1 cup granulated sugar
1 cup water
2 cups packed fresh mint leaves (no stems)
1 cup whipping cream
1/4 cup cider vinegar (possible typo - may be 1/4 teaspoon, add gradually and taste)

In small saucepan, combine sugar & water. Cook over medium heat for 2-3 minutes, until sugar dissolves. Bring to a boil over high heat; boil for 2 minutes. Remove saucepan from heat; let cool for 10 minutes.

In food processor, combine sugar syrup and mint leaves; process until mint is finely chopped. Transfer to bowl; refrigerate, covered, until chilled.

Strain mixture through sieve, pressing on mint leaves to extract as much liquid as possible. Discard mint leaves. Stir cream and vinegar into syrup (mixture may look curdled).

Freeze in an ice-cream maker according to manufacturer's directions. Alternatively, whip cream until it holds stiff peaks; fold into syrup along with vinegar. Spoon into shallow pan; freeze until firm. Store ice cream in freezer; use within week.