Mint ice cream

Heat the milk and mint leaves until almost boiling, remove from the heat and cover. Infuse for 45 minutes. Whisk the egg yolks and castor sugar until light and creamy. Drain the milk and add to the egg mixture. Return to the stove and heat slowly or over boiling water until the egg mixture thickens sufficiently to coat the back of a wooden spoon. Pour into a clean bowl and cool. Whip the cream until stiff and fold into the cooled mixture with 15 ml (1 T) freshly chopped mint. Spoon into a plastic container and freeze for about 2 hours. Stir thoroughly with a fork to break up the ice crystals and freeze again. Repeat the stirring process once more and freeze until set. Leave at room temperature for 30 minutes before serving.
Serves 6-8.