Mint Julep Ice Cream – a delicious recipe with heavy cream, mint sprigs, egg yolks, sugar, bourbon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the heavy cream, 1 cup of the half-and-half, and the mint in a 2-quart saucepan over medium heat until it is just on the verge of boiling.
2
Turn off the heat, cover, and let it steep for about 30 minutes.
3
Strain the cream into a small bowl.
4
In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow.
5
Slowly whisk the cream into the egg mixture and return it to the same saucepan.
6
Cook over medium-low heat, stirring, until the custard has thickened enough to coat a wooden spoon.
7
Strain the custard into a bowl and cool in an ice bath, then add the remaining 3 cups of half-and-half and the bourbon.
8
Freeze in an ice cream maker according to the manufacturers instructions.
1216
kcal
Calories
65
g
Fat
131
g
Carbs
32
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy cream, 4 cups half-and-half, 1/2 bunch mint sprigs (about 2 ounces), 9 egg yolks, and more.
Yes, Mint Julep 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
