Key Ingredients for Fresh Mint Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/4 cup finely chopped fresh mint leaves (plus extra for garnish, optional)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Fresh Mint Ice Cream
Get ready for an incredibly easy and utterly satisfying homemade ice cream experience. This Fresh Mint Ice Cream recipe boasts a luxuriously creamy texture and a bright, invigorating mint flavor that’s miles better than store-bought. With a preparation time of just 25 minutes, plus chilling and freezing time, you’ll be scooping up this delightful frozen dessert before you know it.
Step-by-Step Instructions
- Infuse the Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Add the finely chopped fresh mint leaves to the milk and cream mixture. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling – you should see steam rising. Once hot, remove the saucepan from the heat, cover it, and let the mint steep in the milk mixture for at least 30 minutes, or up to an hour, to allow the mint flavor to fully infuse.
- Prepare the Egg Yolks: While the mint is steeping, in a separate medium bowl, whisk together the granulated sugar and the egg yolks until the mixture is pale yellow and slightly thickened.
- Temper the Egg Yolks: After the mint has steeped, strain the milk and cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the mint leaves to extract as much liquid as possible. Discard the mint leaves. Gradually whisk about half of the warm, infused milk mixture into the egg yolk and sugar mixture, whisking constantly. This process, called tempering, slowly raises the temperature of the egg yolks without cooking them into scrambled eggs.
- Cook the Custard Base: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil, as this will curdle the eggs. This usually takes about 5-10 minutes.
- Chill the Base: Remove the saucepan from the heat immediately once the custard has thickened. Stir in the vanilla extract and a pinch of salt. Pour the custard base through a clean fine-mesh sieve into a clean bowl. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm, before serving.
Why You’ll Love This Fresh Mint Ice Cream
You’ll absolutely adore this Fresh Mint Ice Cream for its incredibly pure, bright, and genuinely refreshing mint flavor. Unlike many store-bought versions that rely on artificial extracts, this recipe uses fresh mint for an authentic taste that’s both invigorating and subtly sweet. Plus, imagine the satisfaction of creating such a gourmet-quality dessert right in your own kitchen, saving you money while delivering superior flavor and texture compared to even high-end artisanal brands.
The vibrant green hue, naturally derived from the fresh mint, is a feast for the eyes, promising a delightful sensory experience with every spoonful. It’s the perfect canvas for your favorite toppings, whether you’re a fan of chocolate chips, a drizzle of fudge sauce, or a scattering of crushed cookies. Give this Fresh Mint Ice Cream a try and prepare to be amazed by how simple and rewarding homemade ice cream can be – your taste buds will thank you!
Storing and Reheating Tips
Proper storage is key to enjoying your homemade Fresh Mint Ice Cream for as long as possible. Once churned and transferred to a freezer-safe container, ensure it’s tightly sealed to prevent freezer burn. It’s best to consume the ice cream within 1-2 weeks for optimal flavor and texture.
If you find your ice cream becomes too hard to scoop after freezing, allow it to sit at room temperature for 5-10 minutes before serving. There’s no need to reheat ice cream; its enjoyment is in its frozen, chilled state. For longer storage, consider using freezer-safe bags or containers designed for bulk freezing to minimize air exposure.
Final Thoughts
This Fresh Mint Ice Cream is a testament to the joy of simple, fresh ingredients transformed into something truly special. Give this recipe a go – you’ll be amazed at how easy it is to create a wonderfully refreshing dessert that will impress your friends and family.
Fresh Mint Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream. Add the finely chopped fresh mint leaves to the milk and cream mixture. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling – you should see steam rising. Once hot, remove the saucepan from the heat, cover it, and let the mint steep in the milk mixture for at least 30 minutes, or up to an hour, to allow the mint flavor to fully infuse.2 cups whole milk, 1 cup heavy cream, 1/4 cup finely chopped fresh mint leaves
- While the mint is steeping, in a separate medium bowl, whisk together the granulated sugar and the egg yolks until the mixture is pale yellow and slightly thickened.3/4 cup granulated sugar, 5 large egg yolks
- After the mint has steeped, strain the milk and cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the mint leaves to extract as much liquid as possible. Discard the mint leaves. Gradually whisk about half of the warm, infused milk mixture into the egg yolk and sugar mixture, whisking constantly. This process, called tempering, slowly raises the temperature of the egg yolks without cooking them into scrambled eggs.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil, as this will curdle the eggs. This usually takes about 5-10 minutes.
- Remove the saucepan from the heat immediately once the custard has thickened. Stir in the vanilla extract and a pinch of salt. Pour the custard base through a clean fine-mesh sieve into a clean bowl. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract, Pinch salt
- Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm, before serving.