Fresh Mint Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This make-ahead creamy treat makes an ideal dessert for summertime entertaining.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 7.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.8g
  • Carbohydrate: 30.8g
  • Fiber: 0.0g
  • Cholesterol: 89mg
  • Iron: 0.2mg
  • Sodium: 84mg
  • Calcium: 148mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.
  3. 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.
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