Description
Fresh Mint Ice Cream is a rich and creamy homemade frozen dessert made with real fresh mint leaves, heavy cream, whole milk, and egg yolks. This refreshing summer treat delivers a naturally cool mint flavor with a smooth custard texture that tastes far better than store-bought mint ice cream.
Ingredients
Scale
- 1 cup whole milk
- 2 cups fresh mint leaves, packed
- 3/4 cup granulated sugar
- 2 cups heavy cream, divided
- 5 large egg yolks
- 1 pinch salt
- 3 cups watermelon, cubed
- 1/3 cup granulated sugar (for granita)
- 1 lemon, juiced
- 1 teaspoon flaked sea salt
Instructions
- In a heavy saucepan over medium heat, combine the whole milk, 3/4 cup sugar, and 1 cup heavy cream. Heat until small bubbles form around the edges without boiling.
- Remove the saucepan from the heat and stir in the fresh mint leaves. Cover and let steep for 1 to 2 hours.
- In a medium bowl, whisk the egg yolks until smooth and creamy.
- Reheat the mint-infused cream mixture over low heat.
- Slowly drizzle about one-third of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain the custard through a fine mesh sieve into a clean bowl to remove the mint leaves.
- Stir in the remaining 1 cup heavy cream and allow the mixture to cool completely.
- Refrigerate the ice cream base for at least 4 hours or overnight for best results.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
- Transfer the churned ice cream to a freezer-safe container and freeze for 3 to 4 hours until firm.
- For the watermelon granita, blend the watermelon, 1/3 cup sugar, and lemon juice until smooth.
- Pour the watermelon mixture into a shallow freezer-safe dish and freeze, scraping with a fork every 30 minutes until fluffy ice crystals form.
- Sprinkle the granita with flaked sea salt before serving alongside the Fresh Mint Ice Cream.
Notes
- Use fresh mint leaves for the best natural flavor and aroma.
- Chill the custard base thoroughly before churning for a creamier texture.
- Avoid boiling the custard mixture to prevent curdling the egg yolks.
- Store the ice cream in an airtight container for up to 2 weeks.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 28g
- Sodium: 95mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg