Mint Ice Cream

For our Blackford Hill ice cream party we decided to make a mint ice cream to go with the chocolate gelato (or was it chocolate to go with the mint?). Anyway, we had never made it before, but thought it was worth a try.

Basically, all we did was stuff a bunch of mint leaves in a litre of milk the day before making the ice cream. I checked the milk occasionally to make sure the flavour was right. Eventually I decided I better make up the mix to accurately test the mintyness.

So I made a fairly standard batch and left the mint in another hour or so, before I was happy with the flavour. Probably in all it infused for 20 hours in the fridge.

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Mint Ice Cream

Course Dessert

Cuisine Ice Cream

Prep Time 21 hours

Crank Time 15 minutes

Total Time 21 hours 15 minutes

Servings 2 quarts

Ingredients

• big bunch of mint
• 1 liter milk
• 1 egg
• 1 egg yolk
• 1 cup sugar
• 1 cup double cream

Instructions

1. Tear the mint leaves off the stems.

2. Set aside a little bit of the milk to make some room in the milk bottle. Then stuff the leaves into the bottle.

3. Leave the minty milk in the fridge overnight for about 20 hours.

4. Whisk together the eggs and sugar and mix in the cream. 

5. Sieve the milk into the mix and discard the mint leaves.

6. Transfer to your freezer and crank!

After the usual cranking, we had a fantastically delicious (non-green) mint ice cream. Easy! It went really well with the chocolate gelato, but if you want to make the classic mint-chocolate chip ice cream, then just stir some chocolate chips into the ice cream just after you’re finished cranking. When you freeze chocolate the flavour is hard to enjoy, so you don’t want the chips in for the whole freezing process.