Directions

1.

Bruise the mint with a spoon to release its flavor.

2. In a saucepan, warm the milk, sugar, half the heavy cream, salt, and mint until it just starts to simmer. Remove from heat, cover, and let that steep for 30 minutes.

3. Fill a large bowl partway with water and ice. Fill a medium bowl with the rest of the cream, then set it in the large one.

4. Pour the steeping mix through a sieve into a bowl. Toss the mint. Reheat the mix on medium for 3 minutes.

5. In a separate bowl, whisk the egg yolks, then slowly pour the warm mint mixture into the yolks, whisking constantly. Scrape it all back into the saucepan.

6. Cook the mix on medium, stirring constantly with a spatula, until it's thick enough to coat the spatula, about 5 to 10 minutes.

7. Pour the mixture through the sieve into the cream. Stir in the vanilla and bourbon. Set in the refrigerator to cool for 3 hours.

8. Pour the chilled mix into the ice cream machine and let it run until it's ice-creamy, usually 30 to 40 minutes. Scoop into a container; let it set in the freezer for 2 hours. Then, dessert.