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.

The Martha Stewart Show, July Summer 2007, The Martha Stewart Show, Episode 2112


Read the full recipe after the video.

Recipe Summary

Makes about 1 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (3)

Rating: Unrated
What if I dont have an ice cream machine???
Rating: Unrated
Take this recipe in steps and it will not be difficult. Using the double-chocolate brownie cookie to turn this ice cream into a sandwich will get you raves!!
Rating: Unrated
I add a few chocolate chips and it makes a wonderful ice cream sandwich. I make it w/the ice cream a few hours before serving and it does not get hard and difficult to eat. Delicious. Thanks for great recipe.