Mint julep ice cream

2 packed cups fresh mint leaves
1 ½ cups milk
1 ¼ cups heavy whipping cream
6 egg yolks
¾ cup sugar
Pinch salt
¼ cup Jack Daniel's Whiskey
1 teaspoon vanilla extract

With the back of a large knife, bruise the mint leaves. Combine them with the milk and cream in a saucepan and bring to a boil on high heat. Remove from the heat and allow the mint to steep in the liquid for 20 to 30 minutes.

Strain the milk mixture into another saucepan and discard the mint. Whisk together the yolks, sugar, and salt in a bowl. Add the hot milk a little at a time, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5 to 8 minutes, until it thickens enough to coat the back of a spoon (about 170 on a candy thermometer). Strain the custard through a fine-mesh sieve into a bowl, and stir in the whiskey and vanilla. Chill over ice or uncovered in the refrigerator. Cover when cool and continue to chill until cold. Freeze in an ice-cream according to the manufacturer's instructions.