Every scoop of this delightful dessert is bursting with the delicate flavors of real mint leaves, which have been carefully blended with a hint of vanilla extract and dark chocolate chips. This fresh mint ice cream isn’t just delicious – it’s also a true embodiment of nature’s beauty with it’s natural green hue.
So why not share the magic of this earthy dessert with your loved one today? Whether you’re enjoying it on a lazy afternoon in the garden or savoring it as a sweet treat after dinner, the refreshing taste of mint and the rich aroma of chocolate are always a win!
There is something so wonderful about making homemade ice cream from the greens in your garden. It truly beats anything you could find in grocery stores. And the fresh mint taste? It comes directly from the fresh mint leaves. I could not find any peppermint extract here in Oman, and to be honest, I preferred the natural herbaceous fresh mint flavor to the overwhelming spearmint flavor you may get when using peppermint oil.
This recipe is written for an ice cream maker, but don’t worry. You can still make this ice cream without one. See the recipe notes below!
other gourmet garden ice cream flavors:
The secret to making perfect ice cream at home:
Creating the perfect texture for your ice cream is like crafting a work of art. It takes time, patience, and a little bit of love. One way to achieve this is by slowly simmering a delicate mixture of cream, egg yolks, mint milk, sugar, vanilla, and salt in a saucepan for twenty minutes. As you watch the ingredients dance together, you’ll feel your heart flutter with anticipation. The goal is to create a rich, velvety custard base that will leave your taste buds singing with joy. So take your time, let the flavors meld together, and savor every moment of this sweet, romantic journey. We do not temper our ingredients as we start with everything cool from the refrigerator and let them come to heat very, very slowly. A delicate dance.
Ingredients:
- Heavy whipping cream, heavy cream – real ice cream deserves full fat, heavy cream. Please don’t use anything else in its place!
- Whole milk – If you prefer another milk, such as coconut milk, you can adapt here.
- Granulated sugar – You could substitute for 1/3 cup of honey if you prefer an all-natural sweetener, I love that for you. The taste will be altered but still delicious.
- Egg yolks – For the creamy custard, perfect ice cream base.
- Salt
- Vanilla extract (you can substitute peppermint extract or one drop of peppermint oil, if preferred)
- Fresh mint leaves – go ahead and use mint flowers too
- Chocolate chips or chunks of chocolate – whichever brand you love is fine; I’m a dark chocolate gal myself.
Quantities in recipe card below.
The tools:
- Quart ice cream maker – We use this simple, affordable cuisine art ice cream maker to make our ice cream recipes (more than I’d like to admit) if you don’t have one – don’t worry, you can still make this ice cream. See notes below. If you have a kitchen aid, you could also use the ice cream attachment mixing bowl.
- Saucepan
- Whisk
- Large wooden spoon
- Measuring cups and spoons
- High speed blender or food processor
Instructions:
Along the way, I’ve found my base for the creamiest ice cream that is sure to please!
- Place your mint and milk in a high-speed blender and process until fully blended. Strain the mixture and discard any pieces of mint, keeping only the fresh mint milk. Set aside.
- Crack your egg yolks into a medium or large mixing bowl and whisk vigorously. Feel free to save the whites for macaroons or an omelet.
- Combine sugar, your mint milk, cream, egg yolks, vanilla, and salt in a medium saucepan.
- Stir over low heat for 10-15 minutes to get a slow reduction, to thicken the egg yolk, and melt the sugars down. Be sure not to overheat, or else you’ll curdle your milk and cook your eggs. Stir consistently.
- Let sit for two hours to chill.
- When ready to make your ice cream, pour the chilled mixture into the freezer bowl of your ice cream maker.
- Turn your ice cream maker on and let it churn based on the manufacturer’s recommendations. For me, it usually takes 20 – 30 minutes. While it’s churning, add in your chocolate chips. Once it’s done churning, it will have the consistency of soft serve ice cream.
- Transfer the ice cream to an airtight container and let it chill in the freezer for at least six hours. From here, you should have perfect, scoopable ice cream!
Instructions without an ice cream maker:
The good news is even if you don’t have an ice cream maker, you can still make this recipe. I do recommend using an ice cream maker for best results.
Additional tools you’ll need:
- 8×8 metal baking dish
- Spoon for scraping
Step by step:
- Place your mint and milk in a high-speed blender and process until fully blended. Strain the mixture and discard any pieces of mint, keeping only the fresh mint milk.
- Crack your egg yolks into a medium or large mixing bowl and whisk vigorously. Feel free to save the whites for macaroons or an omelet.
- Combine sugar, your mint milk, cream, egg yolks, vanilla, and salt in a medium saucepan.
- Stir over low heat for 10-15 minutes to get a slow reduction, thicken the egg yolk, and melt the sugars down. Be sure not to overheat, or else you’ll curdle your milk and cook your eggs. Stir consistently.
- Pour the mixture into your baking dish.
- Place it in the freezer for 90 minutes.
- Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
- Return to the freezer.
- Continue to freeze, checking on the ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to the freezer.
- After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return it to the freeze until firm and scoopable.
Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoopable.
Garden mint ice cream
Ingredients
- -2 cups 47s ml heavy whipping cream / heavy cream
- -1 cup 236 ml whole milk
- -3/4 cup 150 grams granulated sugar or honey
- -4 egg yolks
- -1 tablespoon vanilla extract you can substitute peppermint extract or one drop of peppermint oil, if preferred
- -1 cup fresh mint leaves whole
- -1/2 cup 56 grams chocolate chips or chunks of chocolate
- -1 teaspoon Sea Salt
Instructions
- Place your mint and milk in a high-speed blender and process until fully blended. Strain the mixture and discard any pieces of mint, keeping only the fresh mint milk. Set aside.
Crack your egg yolks into a medium or large mixing bowl and whisk vigorously. Feel free to save the whites for macaroons or an omelet.
Combine sugar, your mint milk, cream, egg yolks, vanilla, and salt in a medium saucepan.
Stir over low heat for 10-15 minutes to get a slow reduction, to thicken the egg yolk, and melt the sugars down. Be sure not to overheat, or else you'll curdle your milk and cook your eggs. Stir consistently.
Let sit for two hours to chill.
When ready to make your ice cream, pour the chilled mixture into the freezer bowl of your ice cream maker.
Turn your ice cream maker on and let it churn based on the manufacturer's recommendations. For me, it usually takes 20 - 30 minutes. While it's churning, add in your chocolate chips. Once it's done churning, it will have the consistency of soft serve ice cream.
Transfer the ice cream to an airtight container and let it chill in the freezer for at least six hours. From here, you should have perfect, scoopable ice cream!
Notes
Spoon for scraping Place your mint and milk in a high-speed blender and process until fully blended. Strain the mixture and discard any pieces of mint, keeping only the fresh mint milk. Crack your egg yolks into a medium or large mixing bowl and whisk vigorously. Feel free to save the whites for macaroons or an omelet.
Combine sugar, mint milk, cream, egg yolks, vanilla, and salt in a medium saucepan. Stir over low heat for 10-15 minutes to get a slow reduction, thicken the egg yolk, and melt the sugars down. Be sure not to overheat, or else you'll curdle your milk and cook your eggs. Stir consistently.
Pour the mixture into your baking dish. Place it in the freezer for 90 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze. Return to the freezer.
Continue to freeze, checking on the ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to the freezer. After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return it to the freeze until firm and scoopable. To store homemade icecream: Ice cream stays fresh best in freezer safe plastic containers. Store up to six months.