I had so much fun making the Rosemary Olive Oil Ice Cream last time that I couldn’t wait to try some more recipes! Yesterday it was a beautiful day and I was sitting out in the grass with Zoey and our new foster dog, Kiwi, when I looked over at my garden and noticed how much mint I had growing all over the place… and I mean all over the place, it spreads like crazy lol. I once had it in a garden bed but moved it to a planter, however now it pops up in the garden bed all the time still and all throughout our grass but I kinda love it haha. It inspired me to make a fresh, homemade mint-chip ice cream.
This was another super easy recipe to make and I highly suggest it for a cool, refreshing warm weather treat!
- 2 cups heavy cream
- 1 cup milk (2% or whole)
- Heaping handful of fresh mint
- 6 egg yolks
- 1/2 cup pure cane sugar
- 1 tsp vanilla extract
- Pinch of salt to taste
- Mini chocolate chips
- In a large saucepan, bring cream and milk to a simmer, then remove from heat and add mint leaves. Cover and let steep for 2 hours.
- After you’ve allowed the ingredients to steep, in another large sauce pan add your egg yolks and sugar and whisk together. Strain the dairy mixture through a fine mesh strainer into the egg yolk and sugar sauce pan and whisk until combined.
- Add the vanilla and cook over medium heat, whisking frequently to create a custard. You’ll know your custard is complete by placing the back of a spoon into the mixture and wiping your finger across the middle – if your finger leaves a clean line without dripping, your custard is complete! Then add your salt to taste.
- Pour the custard through the fine mesh strainer into a large bowl, then cover the bowl and place in the fridge for 2 hours or overnight.
- Depending on the ice cream maker you’re using, be sure to freeze according to the manufacturer’s instructions. For the KitchenAid attachment, turn the mixer on to ‘stir’ then pour in the mixture and churn for 20 minutes, then stop the mixer to add your chocolate chips and churn again until they are well-combined. Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid.
And that’s it! The mint is so refreshing and has layers of light, clean and crisp flavors versus using an extract which is a bit strong and direct in flavor. Can’t wait to enjoy this tasty treat for the next few days… if it lasts that long 😉
TGIF, enjoy! P.S. Cute dog pics below!!
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