We made this icy frozen dessert for Taste Talks, a food symposium focused on artisans and innovators in the food community, a little while back, and loved how fresh and cooling it turned out to be—lighter than ice cream but fuller than sorbet. When this ice milk freezes, it’ll be harder than ice cream, so you will need to give it a few minutes at room temperature before scooping.
MAKES ABOUT 1 QUART
2½ cups whole milk
¾ cup (150 grams) sugar
¼ teaspoon (1 gram) kosher salt
1½ cups (30 grams) fresh mint leaves
1. In a medium saucepan, combine the milk, sugar, and salt and heat over medium heat, stirring, until the sugar has dissolved. Remove from the heat, cover, and refrigerate until fully cold, at least 2 hours.
2. Transfer the chilled milk mixture to a blender, add the mint, and blend until smooth. Pour the ice milk base into an ice cream maker and freeze according to the manufacturer’s instructions. Place a quart-size container in the freezer so you can use it to store the finished ice milk. Churn the ice milk until it resembles Italian ice. Transfer the ice milk to the chilled storage container and freeze until hardened to your desired consistency. The ice milk will keep, frozen, for up to 7 days.