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.

  • Yield: Makes about 1 1/2 quarts
Mint Ice Cream

Source: The Martha Stewart Show, July Summer 2007


  • 2 cups heavy cream
  • 2 cups whole milk
  • Pinch of salt
  • 2 bunches fresh mint
  • 1 cup sugar
  • 8 large egg yolks


  1. 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.

  2. 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.

  3. 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.

  4. Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard.

  5. Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.


Be the first to comment!