Easy Fresh Mint Ice Cream

 This recipe was made by my friend Evelyn M. She’s young and so creative. She’s a humble soul. 

You can use 2-4 cups of mint, depends on your palate. She used 4 cups. 

Makes about 6 cups (twelve ½-cup servings)

Ingredients 

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar, divided

pinch salt

1½ teaspoons pure vanilla extract

4 cups packed fresh mint leaves

5 large egg yolks

1. In a medium saucepan set over medium-low heat, whisk 

together the milk, cream, half of the granulated sugar, 

salt, and vanilla. Bring the mixture just to a boil. Remove 

from heat and add the mint leaves; let steep for 20 to 30 

minutes. If you desire a milder mint flavor, remove and 

discard the mint leaves after steeping, but for a more 

intense ice cream we recommend blending the milk/mint 

mixture using an immersion blender. After steeping, 

return the mixture just to a boil over medium-low heat.

2. While the milk/cream mixture is reheating, combine the 

yolks and remaining sugar in a medium bowl. Using a 

hand mixer on low speed or a whisk, beat until mixture is 

pale and thick. 

3. Once the milk/cream mixture has come to a slight boil, 

whisk about 1∕3 of the hot mixture into the yolk/sugar 

mixture. Add another 1∕3 of the mixture, then return the 

combined mixture to the saucepan. Using a wooden 

spoon, stir the mixture constantly over low heat until it 

thickens slightly and coats the back of the spoon. This 

mixture must NOT boil or the yolks will overcook – the 

process should only take a few minutes.

4. Pour the mixture through a fine mesh strainer. Bring the 

ice cream base to room temperature. Cover and 

refrigerate 1 to 2 hours, or overnight. 

5. Turn on the ice cream maker; pour the mixture 

into the frozen freezer bowl and let mix until thickened, 

about 20 minutes.