Mint-Ginger Custard Cream


  • 2 cups half and half
  • 2/3 cup sugar
  • handful fresh mint leaves
  • 2 tablespoons sliced fresh ginger, broken
  • 6 large egg yolks, beaten slightly
  • 2 cups whipping cream


  • Cook half and half, sugar, mint leaves, ginger over medium heat until sugar is disolved. Turn off heat for 15 minutes and allow the mint and ginger to infuse.
  • Bring back the heat until bubbles begin to appear around the sides.
  • Temper the eggs by adding about half of the hot cream mixture to the eggs, beating the eggs with a whisk. Add the egg mixture back into the cream mixture and stir the cream mixture over low heat until slightly thickened. The mixture will coat the back of a spoon and leave a trail when you run your finger through the mixture on the spoon. Strain this mixture when cooked and add the 2 cups of whipping cream. Allow to cool before serving.
  • * After this mixture is thoroughly cold, it can be frozen in an ice cream machine and makes wonderful ice cream!


  • SOURCE: Apple Charlotte