Mint Ice Cream | foodsciencenerd.com

Mint Ice Cream

Posted on Posted in Recipes

This recipe come courtesy of one of my favorite blogs, Carrots for Michaelmas.  I wanted to do something fun over a long, summer weekend, so I finally got around to making this recipe for Fresh Mint Ice Cream which I’ve been meaning to make for quite a while.  I generally stuck to Haley’s recipe, with a few minor changes.

Ingredients:

  • 2-3 cups of fresh mint leaves (Haley grew hers… I didn’t)
  • 1 c 2% milk
  • 2/3 c sugar
  • 2 c heavy cream
  • 1 T vanilla
  • 1 pinch salt

Mint Ice Cream | foodsciencenerd.com
Directions:

  1. Finish your Green Tea Sherbet so you have somewhere to store the new ice cream.
  2. Heat the milk until just barely boiling, then take off the heat and stir in the mint leaves until wilted.  IMG_1281Leave to steep, covered, for half an hour.IMG_1282
  3. Use an immersion blender or regular blender to blend the mixture until the mint leaves are very finely chopped.  Add the sugar and blend again until the sugar is no longer detectably gritty.IMG_1283
  4. Combine with the heavy cream, vanilla, and salt, and allow to cool for at least two hours or overnight.IMG_1284
  5. Add mixture to an ice cream maker and blend/freeze until you get the desired texture.IMG_1286

My take?  YUM!  The texture is a little odd with the actual mint leaves in there (I may have to try making this again now that I have a Vitamix that could blend gravel into soup), but I couldn’t stop taking little bites as I was transferring it to the storage container.  It really tastes like eating mint leaves rather than the typical toothpaste mint flavor that ice cream tends to have.  I have a ton of basil left over from the Basil Rice I made the other day, so I may have to try this recipe with basil in the next few days- I’ll keep you posted!

 

Mint Ice Cream

Mint Ice Cream

Ingredients

  • 2-3 cups of fresh mint leaves (Haley grew hers... I didn't)
  • 1 cup 2% milk
  • 2/3 cup sugar
  • 2 cup heavy cream
  • 1 Tbsp vanilla
  • 1 pinch salt

Directions

  1. Heat the milk until just barely boiling, then take off the heat and stir in the mint leaves until wilted. Leave to steep, covered, for half an hour.
  2. Use an immersion blender or regular blender to blend the mixture until the mint leaves are very finely chopped. Add the sugar and blend again until the sugar is no longer detectably gritty.
  3. Combine with the heavy cream, vanilla, and salt, and allow to cool for at least two hours or overnight.
  4. Add mixture to an ice cream maker and blend/freeze until you get the desired texture.
http://www.foodsciencenerd.com/mint-ice-cream/

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