Thomas bought me a fun Cuisinart ice cream maker for Mother’s Day and I’ve been having fun trying all sorts of things. I’ve made strawberry and lemon sorbet, lots of vanilla ice cream, and I even tried pouring straight juice in to see how it turned out. One of the most unique recipes I have tried so far is this one: Fresh Mint Ice Cream.
The jury was very divided on the outcome of this ice cream. It’s so hard to explain the taste. It’s very herbal tasting, but still sweet and creamy like a traditional homemade ice cream. I made lots and lots of people try it. More people liked it than not, Thomas didn’t like it at all, and I liked it and was glad I tried it, but I don’t think that I would make it again. All this being said, I think you should try it and tell me what you think! I really think my Mom and most “foodies” would like it but I could see the general public not liking it. I love trying new things, especially in cooking, so the process was as much for me as the eating.
I served this with yesterday’s amazing brownies.
Fresh Mint Ice Cream
Printable recipe
Slightly adapted from the Cuisinart recipe booklet (that came with the ice cream maker)
2 cups whole milk
2 cups heavy cream
1 cup sugar, divided
pinch salt
1 1/2 tsp. pure vanilla extract
2 cups packed fresh mint leaves
5 large egg yolks
In a medium sauce pan, over medium-low heat whisk the cream, milk, sugar, salt, and vanilla. Bring the mixture to a boil and then remove from the heat. Add the mint leaves and allow the mint and milk mixture to steep for 20 to 30 minutes.
Strain the mixture to remove all of the leaves and return the milk mixture to the pan. Add the egg yolks and whisk constantly over low heat until the mixture thickens slightly and coats the back of a spoon. Don’t let this boil or you’ll overcook the eggs. Pour the thickened mixture into another container, cover, and refrigerate until cool (a few hours or overnight).
Process the mixture in your ice cream maker according to manufacturer instructions. The ice cream will be soft and creamy right out of the maker, which is yummy, but if you like a firmer consistency than transfer the churned ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer and allow 15 minutes before serving.
About Melissa
I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...
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I definitely want some of this ice cream! What a beautiful color and with all of that mint, I’m sure it is absolutely delicious!
The juice was delicious but didn’t stay frozen well at all. What we didn’t eat right then melted really fast. Steep is putting herbs (or vanilla beans) in a hot liquid and letting them sit. The heat draws the flavor out of the herb and into the liquid. Does that make sense?
i’m curious abt the juice too. and what does steep mean?
Just curious…how did the pure juice turn out? Or was it a disaster? You should write a post about it.
Love this! Crossing my fingers you’ll share this at my party! Saturdays at Seven!
XO, Aimee