Mint Ice Cream

My second attempt with the ice cream maker was making mint ice cream. I had a bunch of recipes to work with but then I realized we only had two eggs left. This recipe from Cookie and Kate saved me!

Changes:
-For the milk and cream, I used 1 cup heavy whipping cream and 2 cups 1% milk, instead of 1 cup half-and-half and 2 cups 2% milk.
-I couldn't get the entire mixture to 160 degrees, but I got it to a simmering 140, which worked well enough.
-I cooled the final mixture in an ice bath for about 10 minutes (large bowl half full with ice and water with a smaller bowl inside) to immediately stop cooking the eggs.
-The recipe said to put it in the fridge until completely cooled, so I took that to mean about 2 hours.

The fresh mint leaves used in the ice cream made it taste like a plant to me at first and the taste turned off most of my family...Over time I did get used to it, but I don't think this is something that I would be eager to make again.