1/1 Photo of Mint Ice Cream
1 hr 5 mins
Delicious on its own or with dark chocolate chips.
My Private Note
Units: US | Metric
- 1In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the cornstarch and set aside.
- 2Bring the half-and-half to a simmer in a saucepan.
- 3Slowly beat the hot half-and-half into the egg mixture.
- 4Pour the entire mixture back into the pan and place over low heat.
- 5Stir constantly using a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- 6Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
- 7Let the custard cool slightly, the stir in the cream, peppermint extract, and food coloring; cover and refrigerate until cold or overnight.
- 8Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer’s directions.
- 9When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
- 10*After-Dinner Mint Ice Cream: add ¾ cup chopped chocolate-covered mint candies to the machine when the ice cream is semifrozen; allow the machine to mix in the candy; proceed as directed.
- 11*Grasshopper Pie Ice Cream: add ½ cup white creme de cacao to the custard before freezing; proceed as directed, adding ½ cup crushed chocolate wafers to the machine when the ice cream is semifrozen; allow the machine to mix in the wafers.
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Nutritional Facts for Mint Ice Cream
Serving Size: 1 (994 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2232.4
- Calories from Fat 1383
- Total Fat 153.6 g
- Saturated Fat 92.5 g
- Cholesterol 928.1 mg
- Sodium 430.3 mg
- Total Carbohydrate 186.5 g
- Dietary Fiber 0.0 g
- Sugars 152.7 g
- Protein 31.8 g