Fresh Mint Ice Cream

Fresh Mint Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This make-ahead creamy treat makes an ideal dessert for summertime entertaining.


6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Fat 7.6 g
Satfat 4.4 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 4.8 g
Carbohydrate 30.8 g
Fiber 0.0 g
Cholesterol 89 mg
Iron 0.2 mg
Sodium 84 mg
Calcium 148 mg


2 cups 2% reduced-fat milk
1 cup half-and-half
1 (1-ounce) package fresh mint sprigs
3/4 cup sugar
Dash of salt
2 large egg yolks
Small fresh mint leaves (optional)


1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

3. Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Garnish with mint leaves, if desired.

Laura Zapalowski,

Cooking Light

May 2010
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