Garden mint ice cream
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.
Print Recipe
Ingredients
- -2 cups 47s ml heavy whipping cream / heavy cream
- -1 cup 236 ml whole milk
- -¾ 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
- -½ 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
INSTRUCTIONS WITHOUT AN ICECREAM MAKER:
Tools:
8x8 metal baking dish
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.
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.
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 20g
Servings: 12 scoops
Calories: 170kcal