This select refreshing homemade fresh mint ice cream is a simple dessert recipe made with everyday ingredients. Perfect for busy days and family meals.
Infuse the Mint: In a medium saucepan, combine the fresh mint leaves, heavy cream, and whole milk. Heat the mixture over medium heat until it just begins to steam—do not let it boil. Remove from heat and cover. Let the mint steep for about 30 minutes to 1 hour, allowing the flavors to meld.
Mix Sugar and Salt: In a separate bowl, whisk together the sugar and a pinch of salt until combined. Set aside.
Prepare Egg Yolks: In another bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually whisk in the sugar mixture into the yolks until well combined.
Combine Mixtures: After the mint has steeped, strain the cream mixture through a fine-mesh sieve to remove the mint leaves. Slowly whisk the strained cream mixture into the egg yolk mixture, making sure to mix continuously to prevent the eggs from curdling.
Cook the Base: Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (around 170°F to 175°F, do not let it boil).
Cool Down: Remove the saucepan from heat and stir in the vanilla extract. Transfer the base to a clean bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
Churn the Ice Cream: Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and smooth the top. Freeze for at least 4 hours, or until firm.
Serve and Enjoy: Scoop the refreshing mint ice cream into bowls or cones and enjoy on a warm day or as a delightful dessert option!
Prep Time: 30 mins | Total Time: 5 hrs | Servings: About 6-8
