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Nov 15, 2010 06:51 PM

i need some help with mint ice cream...

I recently made a cream (not custard) based ice cream and tried to infuse the hot cream with mint leaves before throwing it into the ice cream freezer. i let the leaves steep until the cream (in an ice bath) was about room temp (about 30 minutes). By the end of it all I was very disappointed because it tasted too herby, not fresh and minty like I expected.

What did I do wrong?Would adding creme de menthe near the end of freezing have helped?

Does anyone have any other good mint ice cream recipes?

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  1. i really prefer using mint extract for my mint ice creams. that way you dont have to worry about a herb taste, just the minty goodness. just add the mint in when the cream is cooled and youre good to go!

    this is pretty similar to the recipe i use (its custard based though)

    1. 1 C Whole Milk
      3/4 C Sugar
      2 C Heavy Whipping Cream
      Pinch of Salt
      2 C Fresh Mint Leaves
      5 Large Egg Yolks

      Warm milk, sugar, 1 C of cream, salt in saucepan. Add mint leaves and stir until covered by liquid. Cover, remove from heat, let steep one hour.

      Strain min-infused mixture through mesh strainer into a medium saucepan. Press on leaves for maximum extraction. Discard leaves. Pour remaining 1 C Cream into large bowl and set strainer on top.

      Rewarm mint mixture. In separate bowl,whisk egg yolks. Slowly pour warm mint mixture into egg yolks, whisking constantly, then scrape warmed yolks back into saucepan.

      Stire mixture constantly over medium heat until mixture thickens and coats spatula. Pour this custard through the strainer and stir it into the cream. Stir until cool over ice bath.

      Chill in fridge overnight. Put in ice cream maker, churn, ENJOY.

      1 Reply
      1. thank you so much everyone. i'll have to try again this weekend!