MAKES JUST OVER 1 QUART OF ICE CREAM
3 tablespoons milk powder
¾ cup sugar
2 cups cream
2 cups milk
¼ cup organic, light corn syrup
1 ounce (about 1 handful) fresh mint, stems and leaves
¼ teaspoon peppermint oil or extract
2 teaspoons tapioca starch
2 tablespoons cold milk
In a small bowl, mix the milk powder and the sugar.
Place the cream, milk and corn syrup in a medium heavy-bottomed saucepan over medium-high heat and cook, whisking occasionally to discourage the milk from scorching, until it comes to a full rolling boil.
Whisk the milk powder mixture into the pot. Reduce the heat to a low simmer and continue cooking for 2 minutes, whisking to prevent scorching.
Mix tapioca with cold milk, then whisk into the ice cream base after it is finished cooking.
Infuse the mint Remove the pot from the heat Stir in the fresh mint, and allow it to infuse for 30 minutes.
Strain the base through a fine-mesh sieve into a shallow metal or glass bowl, discarding the mint. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool to the touch (50° or below), stir in the peppermint oil.
Transfer the ice cream base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is optional, but the texture will be much improved with it.)
Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
To freeze your ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.
OPTIONS FOR TEXTURE AGENTS (in place of tapioca with milk)
For best texture:
1 teaspoon commercial stabilizer
Mix with the sugar before it is added to the dairy:
For least icy:
¼ teaspoon Guar or xanthan gum
Whirl in a blender with the ice cream base after it is chilled in the ice bath.
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons of cold milk
Mix cornstarch with milk then whisk into the simmering ice cream base, then cook for 1 minute.