|3/4 cup||whole milk|
|1 1/4 cups||cream|
|1 1/2 lbs||shelled peas|
Bring a saucepan of salted water to the boil; add the peas and cook for 8 minutes. Drain, then plunge them immediately into ice water to stop the cooking and set their bright green colour.
Drain again; purée the peas in a blender, then put through a strainer to obtain a fine purée. Place in the refrigerator.
Bring the milk and cream to the boil. Beat the eggs and sugar in a bowl until the mixture is foamy. Gradually add in the milk and cream, whisking constantly.
Pour the mixture into a saucepan and cook over low heat for 10 minutes, stirring with a spatula in a figure-8 pattern. The mixture must not boil. Cool and refrigerate.
When the cream is cold, add the pea purée and combine well. Put the mixture into an ice cream maker to freeze until it attains the consistency of ice cream.
Place the ice cream into a shallow container and add the finely chopped mint leaves.
Mix with a spatula and store in the freezer.
At serving time, fill cones with the ice cream Italian-style, using a piping bag fitted with a star tip, or else form balls with an ice cream scoop.