Description
A refreshing, creamy homemade ice cream infused with the natural flavor of fresh mint leaves, perfect for cooling down on a hot day.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups fresh mint leaves (packed)
- 5 large egg yolks
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- In a saucepan, combine the milk, sugar, and mint leaves. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 1 hour.
- Strain the mint-infused milk through a fine-mesh sieve, pressing the leaves to extract flavor. Discard the mint leaves.
- Reheat the strained milk mixture until warm. In a separate bowl, whisk the egg yolks. Gradually pour the warm milk into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon (about 170°F).
- Remove from heat and stir in the heavy cream, vanilla extract (if using), and salt.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze for at least 2 hours before serving.
Notes
- For a stronger mint flavor, add a few drops of mint extract along with the vanilla.
- Try folding in chocolate chips or chunks for a mint chocolate chip variation.
- Use fresh, vibrant green mint leaves for best flavor and color.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
