Sweet Pea Ice Cream

Bring about 2-3 quarts of lightly salted water to a boil in a medium saucepan. Add the peas.

While the peas are cooking, fill a large bowl half full with ice cubes and water. After 7-10 minutes of cooking, drain the peas and add them to the ice water right way. After 1 minute, drain the peas into a mesh strainer and remove any pieces of ice.

Warm the milk and sugar in the same saucepan you used to cook the peas. Pour the cream into a large bowl, add the drained peas, and set the empty mesh strainer over the top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the pan. Be careful not to scramble the yolks.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream and peas. Stir until cool over an ice bath.

Pour the mixture into a blender, add the mint leaves, and blend until smooth. You can press the mixture through a course mesh strainer and discard any tough pea skins if you want.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream make according to the manufacturer’s instructions.