How To Make Fresh Mint Ice Cream
Treat your tastebuds to a cooling fresh mint ice cream that’s made with vanilla extract, fresh mint leaves, and milk for the perfect summertime dessert.
Serves:
Ingredients
- 2cups2% Milk
- 1cuphalf-and-half
- 20fresh mint leaves
- ¾cupturbinado sugar,raw
- salt,dash
- 2large egg yolks
- 1tspreal vanilla extract
Instructions
-
Combine milk, half-and-half, and mint leaves in a medium-sized, heavy saucepan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge which should be about 180 degrees F. Do not let it boil.
-
Remove from heat, cover, and let stand for 10 minutes. That gives the mint flavor time to steep.
-
Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
-
In a new bowl, combine sugar, salt, and egg yolks. Stir with a whisk until the mixture is pale.
-
Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
-
Pour the egg-milk mixture back into the pan with the rest of the milk.
-
Cook over medium-low heat for about 2 minutes or to 160 degrees F, stirring constantly.
-
Pour the mixture into a bowl. Stir in the vanilla extract.
-
Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
-
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
-
Freeze it for a couple of hours to harden a bit more or serve immediately. Enjoy!
Nutrition
- Calories: 321.50kcal
- Fat: 11.64g
- Saturated Fat: 6.68g
- Trans Fat: 0.10g
- Monounsaturated Fat: 3.69g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 46.76g
- Fiber: 0.05g
- Sugar: 46.52g
- Protein: 7.19g
- Cholesterol: 124.37mg
- Sodium: 536.43mg
- Calcium: 227.32mg
- Potassium: 274.78mg
- Iron: 0.53mg
- Vitamin A: 159.69µg
- Vitamin C: 0.89mg
How To Make How To Make Fresh Mint Ice Cream Recipe
Serves:
Ingredients
- 2cups2% Milk
- 1cuphalf-and-half
- 20freshmint leaves
- 3/4cupturbinado sugar,raw
- dash of salt
- 2largeegg yolks
- 1tsp.real vanilla extract
Instructions
-
Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
-
Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
-
Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
-
In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.
-
Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
-
Pour the egg/milk mixture back into the pan with the rest of the milk.
-
Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
-
Pour the mixture into a bowl. Stir in the vanilla extract.
-
Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
-
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
-
If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.
Nutrition
- Calories: 321.50kcal
- Fat: 11.64g
- Saturated Fat: 6.68g
- Trans Fat: 0.10g
- Monounsaturated Fat: 3.69g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 46.76g
- Fiber: 0.05g
- Sugar: 46.52g
- Protein: 7.19g
- Cholesterol: 124.37mg
- Sodium: 242.71mg
- Calcium: 227.14mg
- Potassium: 274.72mg
- Iron: 0.53mg
- Vitamin A: 159.69µg
- Vitamin C: 0.89mg
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