I found this recipe on a vegetarian website. Tastes very fresh and clean. Great with chocolate chips or sauce.
My Private Note
Units: US | Metric
- 1Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
- 2Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
- 3Mix the cream into the milk and mint mixture and set aside.
- 4Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
- 5Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
- 6Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
- 7Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
- 8Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.
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Nutritional Facts for Fresh Mint Ice Cream
Serving Size: 1 (120 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 385.6
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 16.7 g
- Cholesterol 274.5 mg
- Sodium 61.1 mg
- Total Carbohydrate 27.4 g
- Dietary Fiber 0.0 g
- Sugars 22.3 g
- Protein 5.9 g