Print
Ingredients
Scale
- 1 cup fresh mint leaves, tightly packed
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
Instructions
- Combine heavy cream, whole milk, and mint leaves in a saucepan and heat until simmering. Remove from heat and steep for 30 minutes.
- Whisk together egg yolks and sugar until pale and creamy.
- Strain the mint-infused cream and gradually whisk into the egg mixture.
- Cook the mixture over low heat until thick enough to coat the back of a spoon.
- Chill the custard for at least 4 hours or overnight.
- Pour into an ice cream maker and churn according to manufacturer's instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Always use fresh mint for the best flavor.
Chill your base thoroughly for a creamier texture.
If you don’t have an ice cream maker, freeze in a shallow dish and stir every 30 minutes.
- Prep Time: 30 minutes + 4 hours chilling
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 30
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 3
- Cholesterol: 100