1 cup fresh mint leaves
½ cup sugar
1 cup milk
1 cup heavy cream
Wash and dry the mint leaves, removing the stems. Crush the leaves with the sugar until it resembles wet sand. Stir in milk and cream until the sugar dissolves. Refrigerate for 2 hours. Strain out the leaves, then churn and freeze in an ice-cream maker.
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¼ cup corn starch
¼ cup chopped raw nuts
2 cups milk, cream, buttermilk, or nut milk
1 ½ cups chopped apples
1 ½ cups chopped pear
¼ c honey
½ tsp cinnamon
1/8 tsp ginger
pinch of ground cloves
pinch of salt
pinch of nutmeg
Mix the corn starch, nuts, milk, apples, pears, and honey in saucepan and bring slowly to a simmer. Cook, stirring for 5-8 minutes. Remove from heat and stir in cinnamon, cloves, nutmeg and salt. Can be served warm or chilled.
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