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Fresh Mint Ice Cream for National Ice Cream Day

July 20, 2014 · 7 Comments

Fresh Mint Ice Cream It’s not too often I crave something specific, usually it just needs to be sweet, or chocolate, or any kind of ice cream, but for days I just couldn’t get the taste of velvety and refreshing mint out of my head. I wanted to make this mint ice cream as fresh as possible, without the use of extracts, which meant for lots of fresh mint. I can easily say I probably used a good fifty to sixty mint leaves, and with so much growing in every corner of the garden, ice cream was of course the only thing I would’ve done with it, especially it being National Ice Cream Day today and July being the month dedicated to my favorite food.

Fresh Mint Ice Cream I used spearmint, peppermint, and lemon mint to create a heavenly mint flavor that wasn’t over-powering, like most mint ice creams. This one has a smooth flavor, a sweet earthiness, that honestly would’ve gone without the dark chocolate chips, although I still added in for good measure. It’s a subtle mint flavor, which I enjoyed. Perhaps I’ll add one hundred mint leaves next time, but what I know is that peppermint extract won’t be making its way into my icy delight.

Fresh mint creates a more refined and delicate herbal ice cream, the kind that make you utterly happy and blissful eating a bowl, or maybe even two bowlfuls. Topped with fresh mint, or scooped atop a warm slice of this galette, you just can’t get a more refreshing indulgence on a hot summer day. 

Fresh Mint Ice Cream Fresh Mint Ice Cream



  

Fresh Mint Ice Cream

{Makes 1 Quart}
  

Ingredients 

2 cups – Heavy Cream

1 cup – 2% Milk

1/2 cup – Granulated Sugar

1/4 teaspoon – Salt

5 large – Egg Yolks

Large Handful, about 50 Mint Leaves

3/4 cup – Bittersweet Chocolate Chips

If you prefer, a more intense flavor use 1 teaspoon Organic Peppermint Extract into the base just before freezing


Recipe

To infuse the milk and cream….

  1. Stir the cream, milk, half of the sugar {1/4 cup} and salt into a saucepan. Heat over medium-high heat. When the cream mixture begins to bubble around the edge, stir in mint.
  2. When bubbles resume around the edges, remove from heat, cover and let steep for 30 minutes. Taste the base every so often, to test the intensity of the mint flavor.

To make the base…..

  1. Whisk the yolks, just to break them up, in a medium heat-proof bowl. Add in the remaining sugar and whisk until smooth, set aside. Uncover pan, heat over medium-high heat, then reduce to medium heat, once the mixture hits a slight simmer.
  2. Slowly ladle about 1/2 cup of the hot mixture into the yolk mixture, while whisking. Add one more ladle of the hot mixture into the yolks, making sure to whisk quickly, so you don’t curdle the eggs.
  3. With a rubber spatula, stir the cream mixture as you slowly add in the egg-cream mixture back into the saucepan. Cook the ice cream base over medium heat, stirring constantly until it has thickened, and creates a clear separated path on the back of the wooden spoon {about 1 to 2 minutes}. 
  4. Strain the base through a fine-mesh strainer into a clean container, over an ice-water bath, and discard the mint leaves.
  5. Using a clean spatula, stir the base frequently until it has cooled to room temperature, then cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

To freeze the ice cream…. 

  1. In your ice cream machine following your manufacturer’s directions gently pour your ice cream base into your slowly churning machine. While the ice cream churns, put the container you’ll keep your ice cream in the freezer, as well as the chocolate chips in a separate bowl in the freezer
  2. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns {about 15 to 30 minutes}. Fold in the chocolate chips.
  3. Place the ice cream into your chilled container. Freeze up to 2 hours for a firmer soft-serve consistency or freeze for later. Enjoy!!!

You Might Also Enjoy

  • Salted Caramel Ice CreamSalted Caramel Ice Cream
  • Classic Peanut Butter Ice CreamClassic Peanut Butter Ice Cream
  • French Vanilla Coffee Ice CreamFrench Vanilla Coffee Ice Cream

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Filed In: Desserts, Food, How To, Inspiration, Lifestyle, Recipes / Tagged: dessert, desserts, Entertaining, food, fresh mint, fresh mint ice cream, garden to table cooking, gardening, homemade ice cream, ice cream, inspiration, lifestyle, mint chip ice cream, mint chocolate chip ice cream, National Ice Cream Day, recipes, whole eating

Trackbacks

  1. Heirloom Tomato Tart with Roasted Tomato Pesto | The Dreamery says:
    July 24, 2014 at 5:09 am

    […] making this galette and ice cream, I had somewhat perfected that art of cooking sitting down and realized something much greater. […]

    Reply
  2. Tiramisu Ice Cream Cake | The Dreamery says:
    August 1, 2014 at 6:02 am

    […] fruit, to s’mores, to herbs, I just couldn’t get enough of my favorite treat. I love everything about ice cream, mostly […]

    Reply
  3. Favorite Recipes of 2014 | The Dreamery says:
    December 29, 2014 at 2:33 pm

    […] Fresh Mint Ice Cream […]

    Reply
  4. Chocolate Irish Cream Pie | The Dreamery says:
    March 16, 2015 at 6:03 am

    […] day making a pie inspired by the some of the same flavors and techniques as the drink and this fresh mint ice cream that I loved all last summer long. I infused the milk and cream with fresh mint, but by all means […]

    Reply
  5. Blueberry + Lemon Mint Pie | The Dreamery says:
    August 18, 2015 at 7:01 am

    […] Blackbirds pie book, plenty of lemon mint in the garden. I’ve used herbs in desserts like ice cream and galettes before, and just love the subtle fresh summer flavor it gives fruit, especially […]

    Reply
  6. Peppermint Layer Brownies | The Dreamery says:
    November 17, 2015 at 12:34 pm

    […] was never a big fan of the chocolate and mint combination, until I made my own fresh mint ice cream. The intense, smooth and refreshing flavor from the fresh mint picked from my garden was out of […]

    Reply
  7. Pistachio Ice Cream – The Dreamery Events says:
    February 23, 2016 at 7:32 am

    […] most of my recipes rely on natural ingredients for flavoring, especially my ice creams, like this mint chocolate chip, made with only fresh mint leaves.So when I set out to make this pistachio ice cream, for […]

    Reply

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