Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Mint Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 56 reviews

  • Author: Amina
  • Total Time: 1 hour 30 minutes
  • Yield: 1 serving (about 1 cup)

Description

This Fresh Mint Ice Cream recipe offers a creamy, homemade treat infused with the bright, refreshing flavor of fresh mint leaves. Made with a blend of 2% milk, half-and-half, egg yolks, and real vanilla, this ice cream is naturally sweetened with turbinado sugar and crafted to delight mint lovers with its cool, smooth texture. The recipe involves steeping fresh mint leaves in warm milk and half-and-half to extract maximum flavor, then combining with a custard base before churning to perfection in an ice cream maker.

Ingredients

Dairy and Liquids

  • 2 cups 2% milk
  • 1 cup half-and-half
  • 1 teaspoon real vanilla extract

Fresh Ingredients

  • 20 fresh mint leaves

Sweeteners and Seasonings

  • ¾ cups turbinado (raw) sugar
  • Dash of salt

Eggs

  • 2 large egg yolks

Instructions

  1. Heat Milk and Mint: Combine the milk, half-and-half, and fresh mint leaves in a medium-sized, heavy saucepan or Dutch oven. Heat the mixture over medium-high heat until tiny bubbles form around the edge, reaching about 180°F, being careful not to let it boil.
  2. Steep Mint: Remove the pan from heat, cover, and let the mixture stand for 10 minutes to allow the mint leaves to infuse their flavor fully.
  3. Strain Mint Mixture: Uncover and pour the mixture through a colander into a medium bowl, pressing lightly on the mint leaves with a spoon to extract flavor. Discard the leaves and return the liquid to the pan.
  4. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the turbinado sugar, dash of salt, and egg yolks until the mixture is pale and creamy.
  5. Temper Eggs: Gradually add half of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour this combined mixture back into the saucepan with the remaining milk mixture.
  6. Cook Custard: Cook the mixture over medium-low heat for about 2 minutes, stirring constantly until the temperature reaches 160°F and the custard slightly thickens. Avoid boiling to prevent curdling.
  7. Cool and Add Vanilla: Pour the custard into a bowl, stir in the vanilla extract, and refrigerate until completely cooled, stirring occasionally to ensure even cooling.
  8. Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn following the manufacturer’s instructions until set.
  9. Freeze to Harden: For firmer ice cream, transfer to an airtight container and freeze for an additional 2 hours before serving.

Notes

  • Use fresh mint leaves for the best aroma and flavor; dried mint will not provide the same vibrant taste.
  • Be careful not to let the milk mixture boil to avoid curdling the custard.
  • Make sure to temper the eggs by slowly adding warm milk to prevent scrambling.
  • The ice cream maker is essential for achieving a smooth texture—do not skip this step unless you plan to stir the mixture periodically during freezing.
  • Use turbinado sugar for a subtle molasses flavor, but regular granulated sugar can be substituted if necessary.
  • Chilling the custard thoroughly before churning helps to improve the texture and freezing quality of the final ice cream.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/fresh-mint-ice-cream-recipe/