Mint Ice Cream
September 7, 2020 • Desserts,
Who doesn’t love homemade ice cream? I made this back in July on National Ice Cream Day, but with the fall harvest in full swing, this would be an excellent time to chop down some of that mint that’s taking over your yard and use it to make ice cream. While many recipes for mint ice cream include chocolate chips, I left them out so that I could serve this with whatever I wanted on top – yes, probably some chocolate chips, but what about blueberries or hot fudge instead?
- 2 cups milk
- ⅔ cup sugar
- 5 egg yolks
- 1 cup chopped fresh mint
- 1 cup heavy cream
- ¼ teaspoon mint extract, optional
- Green food coloring, optional
- Combine the milk, sugar and egg yolks in the top of a double boiler and whisk until well combined. Add the mint and continue to cook, stirring frequently, until slightly thickened. Remove from heat and combine with the cream; pour into a covered container and chill until cold.
- Strain out the mint, then stir in the extract and food coloring if using. Chill in an ice cream machine according to manufacturer's directions, then spoon into a covered container and freeze until firm.
- Serve with chocolate chips, blueberries, or hot fudge sauce on top.