Fresh Mint Ice Cream – a delicious recipe with milk, mint leaves, whipping cream, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
2
Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
3
Mix the cream into the milk and mint mixture and set aside.
4
Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
5
Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
6
Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
7
Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
8
Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.
9
Enjoy!
707
kcal
Calories
50
g
Fat
42
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/2 cups milk, 3 tablespoons fresh mint leaves, 1 1/2 cups whipping cream, 6 large egg yolks, and more.
Yes, Fresh Mint Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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