Name: Mint ice cream Recipe
Total time: 20 min
Yield: Serves 8 to 10
Ingredients: 10 egg yolks; 1 1/3 cups organic sugar, divided; 2 cups organic whole milk; 2 cups organic whipping cream; 2 cups organic fresh mint (about 1 1/2 ounces leaves and stems)

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By Betty Hallock

Sept. 27, 2006

Dear SOS: I had the most delicious ice cream at a restaurant in Venice named Axe. There were a variety of flavors: mint, ginger, coffee ... and the ice cream tasted exactly like fresh versions of those flavors. I just bought an ice cream maker and would love to know their secret. If I had to pick, I’d like the recipe for the mint ice cream.

TRACI WALD

Malibu

Dear Traci: This recipe makes an excellent ice cream base -- luscious and custardy. The fresh mint is steeped in the cream mixture, then strained, making for a smooth ice cream just tinted green. The recipe is from Axe chef-owner Joanna Moore.

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10 egg yolks

1 ⅓ cups organic sugar, divided

2 cups organic whole milk

2 cups organic whipping cream

2 cups organic fresh mint (about 1 ½ ounces leaves and stems)

Gently whisk the egg yolks. Add three-fourths cup plus 2 teaspoons of the sugar.

In a large saucepan over medium heat, place the remaining sugar, the milk and cream. Stirring the mixture with a wooden spoon, heat just until the liquid is hot, just under a simmer, about 4 minutes.

Add some of the hot cream mixture into the egg mixture, whisking to temper. Pour the egg mixture into the milk and cream. Add the fresh mint. Cook over medium heat, stirring constantly, until the custard just coats the wooden spoon, about 5 minutes.

Strain the custard, press the mint against the wall of the strainer to extract some of the green color. Let cool over an ice bath. Freeze in an ice cream maker according to instructions. Makes 5 cups.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.