Fresh Mint Ice Cream
Fresh mint ice cream captures the flavor of garden fresh summer mint in a refreshing homemade ice cream.
Equipment
Ingredients
- 1 cup whole milk
- 1/2 cup sugar
- 2 cups heavy cream
- 2 cups fresh mint leaves packed
- 6 large egg yolks
Instructions
- 1. Warm the cream in a heavy saucepan and add the mint. Leave the mixture to infuse for about an hour. Strain the mint and discard, reserving the cream.
- 2. Return the pan to the stove, and heat on low. Add sugar and beaten egg yolks, stirring continuously.
- 3. Cook the cream and yolk mixture over low heat until the mixture thickens to coat the back of a spoon, about 5 minutes.
- 4. Immediately remove the mixture from the heat, pour into a bowl and add milk to cool the mixture.
- 5. Refrigerate the mixture overnight to cool it completely (or at least 4 hours), and then freeze in an ice cream maker.
- 6. Pour into a storage container and freeze until completely firm.
Notes
To make fresh mint ice cream without an ice cream maker, simply place the ice cream batter into a KitchenAid mixer bowl (or other stand mixer bowl) and place it in the freezer. Allow it to freeze for 2-3 hours, then take it out and beat it with the paddle. Repeat again in another 2-3 hours.
After the second beating, scoop the mixture to a freezer safe container and freeze until solid.