Ingredients for Fresh Mint Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup packed fresh mint leaves, finely chopped
- 4 large egg yolks
- ¾ cup granulated sugar
- ¼ teaspoon green food coloring (optional)
- Whipped cream, for garnish
- Dark chocolate shavings, for garnish
- Fresh mint sprigs, for garnish
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How to Make Fresh Mint Ice Cream
- In a saucepan, combine 2 cups heavy cream and 1 cup whole milk.
- Add 1 cup packed fresh mint leaves, finely chopped.
- Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
- Remove from heat, cover, and let steep for 15 minutes to infuse the mint flavor.
- In a separate bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale and thick.
- Strain the cream mixture through a fine-mesh sieve into a clean saucepan, discarding the mint leaves.
- Heat the strained cream mixture over medium-low heat until it gently simmers.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Return the mixture to the saucepan and cook over low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Optional: Stir in a few drops of green food coloring for a more vibrant hue.
- Remove from heat and let the custard cool completely, stirring occasionally to prevent a skin from forming.
- Pour the cooled custard into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further.
- Scoop into bowls and garnish with whipped cream, chocolate shavings, and fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
68g
Fat
69g
Carbs
7g
