Fresh Mint Ice Cream

  • carolfitz Posted: 07/05/10
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    Made to recipe using a combo of spearmint & peppermint. Got a lovely pale green custard that froze nicely in the Cuisinart. Very attractive served with a chocolate wafer. (I like making CL ice cream, but if we weren't growing mint or hadn't had another use for half & half this weekend, Häagen-Dazs Five Mint would have been less expensive & only 20 calories more per serving.)

  • guinness4029 Posted: 04/18/10
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    I want to like this considering it was a PITA to make. But it doesn't taste like Breyer's. It tastes like Wrigley's Spearmint Gum in ice cream form. The prep was easy...I just don't like our ice cream maker because it takes over 24 hours (more like 48) at 0 degrees to freeze. The first time I tried, I got the same liquid in as I did out (albeit less due to spillage). The 2nd time trying (same mixture), I got a slushie (more liquid than frozen). I stuck the slush in the freezer and called it a day. The directions were confusing on the freezing part. Sounded like you stuck it in the freezer mold, never turning on the mixer, and then let it sit out in the open for an hour (why?). And then froze the liquid. Husband wouldn't eat it.

  • NCNancy Posted: 06/17/10
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    We have made with coconut flakes and also with cinnamon sticks. Great flavors both times!

  • Hollypop Posted: 07/12/10
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    Tasted fresh and great. I liked how the mint flavor wasn't overpowering. I coarsely chopped up chocolate to put on top. Melted a little fast, but that is my experience with homemade ice cream.

  • Mary712 Posted: 06/28/10
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    I wound up adding 1/4 c mint chips to this one because I didn't feel like I was getting enough mint flavor. I added mini chocolate chips and it turned out well. It was good, but I had higher hopes for this recipe. Husband liked it. I would make it again, but would use more mint and macerate it to infuse better flavor.

  • crusnock Posted: 12/28/10
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    Didn't care for the mint-plant taste.

  • Calome Posted: 05/31/10
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    The magazine suggested to try the recipe with other spices. My 1st attempt with fresh ginger went horribly wrong (milk curdled). The second round came out just fine. I added 1 dash of ground ginger to the milk while preparing it and another just prior to cooling the mix overnight in the fridge. I also added about 1/2 cup of finely chopped candied ginger to ice cream towards the end of the churning.

  • limalaco Posted: 04/25/10
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    Very good, minty, great fresh mint taste. Not like store-bought. I used spearmint from my garden.

  • Tessiemae Posted: 06/04/11
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    When my ice cream was churning I added 5 drops of pure mint extract and it tasted great. Did not like the leafy flavor also.

  • Cchristo16 Posted: 04/28/11
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    I appreciated reading everyone's reviews- set my expectations properly. For those who said the mint taste was too faint, here's what I did that I'd recommend: Use 1.5 oz of mint, tear the leaves as you put them into the pot with the milk, and then as it's heating use a wooden spoon to grind the leaves a little bit and get all that juice out. Really helped. I also added mini choc chips to mine, which balanced out the very minty flavor (which I'm not sure I love either). Lastly, I did not understand the salt-and-towels step either; I think this may have not worked for the type of ice cream maker I have but not sure. So I froze it in my ice cream maker for 30 min and then stuck in the freezer. The consistency is kind of slushy-- either that's from doing the recipe wrong or just from the fact that low-fat milk was used and ice cream needs lots of fat to get that fantastic consistency. All around an adequate recipe, not sure I'd use again.

  • nicolecorsi Posted: 05/25/11
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    The mint flavor you get is a little interesting as it does have a 'plant' taste. Make sure you use sweet mint and it will be pleasing. It was a subtle flavor but only if you are comparing it to the wicked green artificially flavored stuff that you find in the grocery store. It is smooth and obviously 'light'.

  • yavrig Posted: 10/22/12
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    i think this needed another egg yolk and the second cooking step needed to be cooked to a higher temperature... maybe 170 rather than 160. these two steps would have yielded a creamier consistency than the ice-milk, sherbet consistency. it certainly wasn't creamy as the recipe implied. I think CL should go back and re-test this one. The mint flavor was good. i liked the plant-taste, but that could be because we use a lot of mint in our mediterranean diet.

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