Fresh Mint Ice Cream: A Refreshing and Indulgent Treat
Cool, creamy, and infused with natural mint flavor, this Fresh Mint Ice Cream is a refreshing summer treat. Made with real mint leaves and a luscious custard base, it’s the perfect way to indulge in homemade ice cream with a bright, herbal twist. Pair it with chocolate desserts or fresh berries for an unforgettable experience!
- Prep Time: 10 minutes
- Cook Time: Chilling & Freezing 8 hours and 20 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup sugar
- 1 cup fresh mint leaves
- 4 large egg yolks
- ¼ teaspoon salt
Instructions
- Infuse the Milk: In a saucepan over medium heat, combine whole milk, heavy cream, and sugar. Heat until warm but not boiling. Add fresh mint leaves, remove from heat, and let steep for 30 minutes.
- Prepare the Custard: In a separate bowl, whisk egg yolks. Slowly pour the warm mint-infused milk mixture into the yolks, whisking constantly to temper the eggs.
- Cook to Perfection: Return the mixture to the saucepan and heat over low, stirring constantly, until it thickens and coats the back of a spoon (about 170°F/77°C).
- Strain & Chill: Remove from heat and strain out the mint leaves. Stir in salt and let the mixture cool to room temperature before refrigerating for at least 4 hours.
- Churn & Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours or until set.
- Serve & Enjoy: Scoop into bowls or cones and enjoy as is, or pair with chocolate shavings, fresh berries, or a drizzle of honey.
Notes
- For a more intense mint flavor, steep the mint leaves for a longer time.
- If you prefer a natural green hue, blend a small amount of the steeped mint leaves before straining.
- Store in an airtight container in the freezer for up to 2 weeks.