Fresh Mint Ice Cream
My in-laws bought me an ice cream machine that is SO dreamy. Can you believe it? This April when I was locked up raw during the peak quarantine, I had the STRONGEST pregnancy craving for soft serve. I was stuck at home in lockdown though, so that was a no-go.
Cindy and Howard felt such pity for me that they ordered us an ice cream machine the very next day. And not just any ice cream machine… the ultimate ice cream machine.
I made ice cream sandwiches one time!
This machine has now become my new favorite toy. My homegrown garden mint makes its recipe début today along with my first ice cream recipe (I think), of which there will be many more. Mint lends such a refreshing quality to cool drinks and frozen treats that it was an obvious perfect choice for the first ice cream flavor to make in my new machine. When I found a recipe for mint ice cream with cookies in my Cuisinart book, I thought that I had to try it and then tweak it ASAP.
I made several adjustments to the instructions and ended up with delicately flavored, light mint ice cream. I don’t add chips all the time, but if you want to- go for it! I just felt it was a little overwhelming to add anything more to the flavors. The end result is sweet and satisfying as it is and we are in HEAVEN.
Fresh Mint Ice Cream
Adapted mostly from Cuisinart
INGREDIENTS
2 cups whole milk
2 cup heavy cream
1 cup turbinado (raw) sugar, divided
2 teaspoons pure vanilla extract
dash of salt
2 cups mint leaves
5 large egg yolks
INSTRUCTIONS
Combine milk, cream, half of the sugar, vanilla, and pinch of salt in a medium sized, heavy saucepan or Dutch oven over medium-low heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
Remove from heat and add mint leaves. Let it stand for twenty to thirty minutes. That gives the mint flavor time to steep.
For a mild mint flavor- 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 and return the mixture just to a boil is pale and thick
For a more intense mint flavor (what I prefer)- Blend the milk/mint mixture using an immersion blender. Pour the liquid back into your pan and return the mixture just to a boil is pale and thick.
In a new medium mixing bowl, combine sugar and egg yolks while the milk/cream has come to a slight boil. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and tick.
Once the milk/cream mixture has come to a slight boil, gradually add 1/3 of the milk mixture to the egg mixture, while stirring constantly with a whisk. Add another 1/3 of the milk mixture to the egg mixture.
Then pour the egg/milk mixture back into the pan with the rest of the milk.
Cook over medium-low heat for about two minutes, stirring constantly with a wooden spoon The mixture must NOT boil, or the yolks will overcook.
Pour the mixture through a fine mesh strainer and bring to room temperature into a bowl.
Cover and place the bowl in the fridge until the mixture cools completely (2 hours to overnight), stirring occasionally. Whisk mixture again before pouring into the ice cream maker.
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Usually about 45-50 minutes.
If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.
