Mint Ice Cream

Mint Ice Cream





So initially, I made this ice cream as an ingredient for a Grasshopper Ice Cream Pie… but that recipe bombed! It’s not that it was BAD; it just wasn’t GREAT (in other words… my husband did not approve ;)). So, I scrapped the grasshopper crust and whipped cream topping, but kept the surprisingly delicious mint ice cream πŸ˜‰

My husband got me my first ice cream maker last year for Mother’s Day. I had heard that ice cream makers don’t work all that well, so I was a little apprehensive. But then he walked in the room with a 60 lb. metal box… and I thought, “hmmm, this might work” πŸ˜‰




I (myself), had never made homemade ice cream before; but, I had seen my mom make homemade ice cream before… and it kinda seemed like a pain in the ass πŸ˜‰ She was constantly checking to see if it was freezing properly and if she needed to add salt and/or to make sure the mechanism was still churning. BUT… the ice cream maker my husband got for me… put all that to rest πŸ˜‰ It’s basically a professional ice cream maker. It’s FANTASTIC! All I have to do is make the cream base… then the machine does all the work for me πŸ™‚ Amazing… I know πŸ˜‰

So, long story short. Although I felt like he was asking/requesting me to make homemade ice cream by giving me this gift… It ended up working out for everybody πŸ˜‰ That old man of mine… he’s just so wise πŸ˜‰ So… until this amazing machine breaks down, I will be churning out ice cream like nobodies business.




Ingredients

3 c. heavy cream

1 c. milk

ΒΎ c. sugar

4 egg yolks

6-8 sprigs mint

ΒΌ c. mint extract

 




Directions

  1. In a large skillet, combine the cream, milk, and sugar. Stirring constantly, heat on low until sugar is dissolved.
  2. Using two bowls, separate the eggs. Whisk the yolks until smooth. Add about 1 cup of the warm cream and milk mixture to the egg yolks; whisk until smooth. Pour this mixture back into the sauce pan and combine.




  3. Add 6-8 mint sprigs and mint extract and continue to cook on low heat until the mixture starts to thicken (about 10 minutes), but do not allow the mixture to boil. Finally, remove the mint sprigs and strain the mixture. Pour into ice cream maker and follow manufacturers churning instructions. Enjoy!



Mint Ice Cream
Print Recipe
Servings Prep Time
4 c. 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 c. 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Mint Ice Cream
Print Recipe
Servings Prep Time
4 c. 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 c. 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
  • 3 c. heavy cream
  • 1 c. milk
  • ΒΎ c. sugar
  • 4 egg yolks
  • 6-8 sprigs mint
  • ΒΌ c. mint extract
Servings: c.
Instructions
  1. In a large skillet, combine the cream, milk, and sugar. Stirring constantly, heat on low until sugar is dissolved.
  2. Using two bowls, separate the eggs. Whisk the yolks until smooth. Add about 1 cup of the warm cream and milk mixture to the egg yolks; whisk until smooth. Pour this mixture back into the sauce pan and combine.
  3. Add 6-8 mint sprigs and mint extract and continue to cook on low heat until the mixture starts to thicken (about 10 minutes), but do not allow the mixture to boil. Finally, remove the mint sprigs and strain the mixture. Pour into ice cream maker and follow manufacturers churning instructions. Enjoy!

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