FRESH MINT ICE CREAM
I found this recipe on a vegetarian website. Tastes very fresh and clean. Great with chocolate chips or sauce.
Provided by LJane
Categories Frozen Desserts
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
- Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
- Mix the cream into the milk and mint mixture and set aside.
- Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
- Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
- Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
- Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.
- Enjoy!
Nutrition Facts : Calories 385.7, Fat 28.8, SaturatedFat 16.7, Cholesterol 274.5, Sodium 61.1, Carbohydrate 27.4, Fiber 0.1, Sugar 22.4, Protein 6
MINT ICE CREAM
Easiest, tastiest way to turn fresh mint into ice cream! This no-cook recipe preserves the raw mint's intensity.
Provided by Rafael
Time 4h30m
Yield 16
Number Of Ingredients 7
Steps:
- Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 22 g, Cholesterol 43.2 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.2 g, Sodium 97.8 mg, Sugar 19.9 g
MINT CHIP ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
- Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
MINT ICE CREAM, PHILLY-STYLE
This ice cream makes a great ice cream sandwich, using Santa Fe Chocolate Wafers (#121407). from the Ultimate Ice Cream book (Cook time includes overnight chilling and churning times.)
Provided by skat5762
Categories Frozen Desserts
Time 12h50m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat cream until just beginning to bubble around edges.
- Immediately remove from heat and add sugar, stirring until completely dissolved.
- Once cooled to room temp, add the peppermint extract, and a small splash of crème de menthe (be careful not to add to much! If you do, add a little cream or milk into the mixture.).
- If desired, add enough food colouring to give this a delightfully retro, min-green hue.
- Refrigerate overnight.
- You can chill it for just a few hours until very cold, but it the texture is superior if allowed to chill overnight.
- Add to ice cream maker and freeze; when partially set, pour in the chocolate-mint pieces.
Nutrition Facts : Calories 361, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34.1, Carbohydrate 15.2, Sugar 12.8, Protein 1.8
MINT OR BASIL ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a food processor, pulse together mint or basil leaves and sugar until pulverized and bright green.
- In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 55 milligrams, Sugar 13 grams
NO-COOK MINT ICE CREAM
If aggressive mint threatens to overrun your garden, use the surplus to make ice cream. Our easy recipe doesn't call for a conventional cooked-custard base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- Using the back of a wooden spoon, crush mint leaves with sugar in a medium bowl until sugar resembles wet sand. Stir in milk and cream until sugar dissolves. Cover with plastic wrap, and refrigerate at least 2 hours. Strain mixture; discard solids. Freeze liquid in an ice-cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until set, at least 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.
WATERMELON MINT ICE CREAM
Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.
Provided by AJ
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
- Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
- Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
- Pour into an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 188 calories, Carbohydrate 19.4 g, Cholesterol 92 mg, Fat 12.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 14.1 mg, Sugar 17.3 g
MINT ICE CREAM
Provided by Christopher Idone
Categories ice creams and sorbets, dessert
Time 20m
Yield Six to eight servings
Number Of Ingredients 6
Steps:
- In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves. (If using extract, do not add it at this stage; wait until after chilling the mixture.)
- In a large bowl, whisk the egg yolks until they coat the whisk.
- Slowly whisk the scalded milk mixture into the beaten yolks.
- Add the mint leaves and steep until the mixture cools.
- Remove the vanilla bean and scrape the seeds into the mixture.
- Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
- Add the heavy cream, cover the bowl completely and chill.
- Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 57 milligrams, Sugar 24 grams
FRESH MINT & CHOC CHIP ICE CREAM
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Nutrition Facts : Calories 549 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
MINT ICE CREAM
This delicious ice cream recipe -- a great summer treat -- is courtesy of John Barricelli. Try making your own ice cream sandwiches using these Double-Chocolate Brownie Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight, covered in the refrigerator.
- In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
- Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard.
- Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
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MINT ICE CREAM RECIPE - JENI BRITTON-BAUER | FOOD & WINE
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3/5 Total Time 1 hr 20 minsServings 3.5
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the chopped mint. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker, pressing the mint leaves with the back of a spoon to extract all of the flavor, and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
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