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–+ servings
Fresh Mint Ice Cream

Homemade Fresh Mint Ice Cream for the Ultimate Summer Treat

This Homemade Fresh Mint Ice Cream is a delightful, creamy summer treat made with fresh mint, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Whole Milk Provides a creamy base.
  • 1 cup Fresh Mint Leaves Infuses vibrant flavor.
  • ¾ cup Granulated Sugar Sweetens the custard.
  • 1 cup Heavy Cream Adds rich smoothness.
  • 6 large Egg Yolks Thickens the custard.
  • a pinch Salt Enhances flavors.
Optional Ingredients
  • ½ cup Sparkling Rosé or Prosecco For a delightful float.
  • 1 cup Watermelon Granita For a fruity contrast.
Substitutions
  • ¾ cup Honey or Maple Syrup Natural sweetness alternative.
  • 1 cup Coconut Milk Dairy-free alternative.
  • 1 cup Oat Milk Another dairy-free alternative.
  • ¼ cup Cornstarch Eggless version thickener.

Equipment

  • medium saucepan
  • Ice Cream Maker
  • fine mesh sieve

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 2 cups of whole milk, ¾ cup of granulated sugar, and 1 cup of heavy cream. Heat until gentle bubbles appear, then remove from heat and stir in 1 cup of fresh mint leaves. Cover and steep for 1-2 hours.
  2. Whisk 6 egg yolks in a bowl until pale and thick. Gently reheat the mint-infused mixture and temper the egg yolks by adding 1 cup of the warm milk mixture slowly while whisking constantly. Pour back into the saucepan and cook on medium-low heat, stirring continuously, until thickened, about 5-7 minutes.
  3. Remove from heat and strain the custard through a fine mesh sieve into a large bowl to eliminate mint leaves. Stir in 1 cup of heavy cream and a pinch of salt. Cover and refrigerate until completely cold, ideally overnight.
  4. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions for 20-30 minutes, until creamy and thick.
  5. Transfer the Fresh Mint Ice Cream into an airtight container, smooth the top and seal tightly. Freeze for at least 4-6 hours or until firm. Let sit at room temperature for 5-10 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 50mgPotassium: 200mgSugar: 24gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 0.5mg

Notes

Bruise mint leaves before steeping for enhanced flavor. Avoid boiling the custard mixture to prevent curdling. Store in an airtight container to maintain texture.

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