Mint Ice Cream
Indulge in the refreshing and creamy delight of homemade Mint Ice Cream, where real, aromatic fresh mint leaves steal the spotlight. This recipe combines the rich decadence of whole milk, heavy cream, and egg yolks with a delicate hint of vanilla for balance, creating a dessert that’s both indulgent and invigorating. With a unique steeping process that infuses the mint flavor directly into the custard base, this gourmet treat ensures bold, natural minty goodness in every bite. Perfectly churned to a velvety texture, this classic ice cream is an ideal summertime dessert or a year-round indulgence, great on its own or paired with chocolatey desserts. Easy to make with simple ingredients, it’s a must-try recipe for ice cream lovers!
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Recipe Information
Ingredients
- 2 cups Whole Milk
- 2 cups Heavy Cream
- 0.75 cup Granulated Sugar
- 1.5 cups Fresh Mint Leaves
- 5 Egg Yolks
- 1 teaspoon Vanilla Extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the milk, heavy cream, and half of the sugar (3/8 cup). Heat the mixture over medium heat until it begins to steam but does not boil.
Stir in the fresh mint leaves, remove the saucepan from heat, cover, and let the mixture steep for 30 minutes to infuse the mint flavor.
In a separate mixing bowl, whisk the egg yolks with the remaining sugar (3/8 cup) until the mixture becomes pale and slightly thickened.
Strain the mint-infused milk mixture through a fine-mesh sieve into a clean saucepan, pressing down on the mint leaves to extract as much flavor as possible, then discard the leaves.
Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolk mixture to temper the eggs. Slowly pour the tempered eggs back into the saucepan with the rest of the milk mixture, stirring constantly.
Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours before serving to allow it to firm up.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 29.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 251 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
