Fresh Spearmint Ice Cream

There's not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.

  • Servings: 6
  • Yield: Makes 3 cups
Fresh Spearmint Ice Cream

Source: Martha Stewart Living, May 2008


  • 1 cup packed fresh spearmint, preferably Kentucky Colonel
  • 1 cup whole milk
  • 2 cups heavy cream
  • 2 large eggs
  • 3/4 cup sugar


  1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.

  2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.

  3. Meanwhile, whisk together eggs and sugar in a medium bowl.

  4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).


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