- 20 c whole milk or half-and-half
- ¾ c cornstarch, plus 1 Tbs
- 3 1/3 c sugar
- 1 ½ tsp salt
- 2 c spearmint, leaves only
- 1 c peppermint, leaves only
- 1 c stinging nettle, leaves only
- 2 Strong & Velvety Endangered Species Dark Chocolate Bars, shaved
Heat the 19 cups of milk or half-and-half to simmering. Stir in nettle and mint and let it sit off the heat for 1 hour, stirring occasionally; then strain.
Whisk the cornstarch with 1 cup of the milk or half-and-half to making a slurry.
Put strained milk, sugar, and salt in a large pot and whisk to combine. Cook over medium-low heat, stirring occasionally, until the mixture nearly comes to a simmer. Whisk in the slurry and continue to cook, whisking frequently until the mixture thickens a bit.
Cover mixture and refrigerate until it is completely cool, at least 4 hours and preferably overnight. Transfer to an ice cream maker and churn according to the manufacturer’s directions. Once mixture has completed churning, fold in shaved chocolate. Cover and let ice cream “ripen” according to manufacturer’s directions.
*Makes a large batch. Serves approximately 16. The recipe is based on Mark Bittman’s Homemade Ice Cream recipe. We like his recipe because sans eggs, the Mint and Nettle flavors really shine.