Fluffy Mint Ice Cream Soulatè

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and fresh mint leaves.
2. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil.
3. Remove from heat and let it steep for 15 minutes to infuse the mint flavor.
4. Strain the mint leaves from the mixture and return the liquid to the saucepan.
5. Reheat the mixture over medium heat until it is warm.
6. In a separate bowl, whisk the egg yolks with the cornstarch and salt until well combined.
7. Gradually add a ladle of the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.
8. Slowly pour the tempered egg mixture back into the saucepan, whisking continuously.
9. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
10. Remove from heat and stir in the peppermint extract.
11. Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
12. Chill in the refrigerator for at least 2 hours, or until completely cold.
13. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.
14. If using, add the crushed mint candies or chocolate chips during the last 5 minutes of churning.
15. Preheat your oven to 375°F (190°C).
16. Butter the ramekins and sprinkle with sugar to coat the insides.
17. Spoon the churned mint ice cream into the ramekins, filling them about 3/4 full.
18. Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the tops are puffed and golden brown.
19. Serve the Fluffy Mint Ice Cream Soulatè immediately, garnished with fresh mint leaves if desired.