Mint ice cream

Summertime, more time for projects!  We made a batch of ice cream with fresh mint from the garden.  Inspired us to keep this going- lavender is next, maybe rhubarb, rosemary, bourbon...?  I followed this basic recipe, used milk and 1/2 and 1/2 instead of cream.  It came out a bit fluffy though, so cream is probably the way to go:

1 1/4 cup half and half
4 egg yolks
1/2 cup sugar
1 1/4 cup whipping cream
2 teaspoons vanilla
dash of salt

Heat the half and half until hot but not boiling, add the mint and steep (about 1-2 cups of chopped leaves).  Steep for 30 minutes, strain, reheat.

Mix egg yolks and sugar, gradually mix in heated half-and-half.  Return this all to heat and warm until bubbles appear (still don't boil).  Transfer this to another bowl, add cream, vanilla, salt and chill overnight.  Process in an ice cream maker.