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Fresh mint ice-cream

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.

336,9424.2/5

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Last modified on: February 21th 2011

For 800 ml, you will need:

How long does it take?

PreparationRestingCookingStart to finish
49 min.40 min.5 min.1 hour 34 min.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Fresh mint ice-cream : Photo of step #1Boil 500 ml whole milk in a pan with 60 g caster sugar. 10 min.
2 Fresh mint ice-cream : Photo of step #2As soon as it is boiling, remove from heat, add 2 handfuls fresh mint leaves chopped with scissors, cover and leave to infuse for 20 minutes. This stage is very important, because it is this that gives the mint flavour: add plenty, and leave to infuse well. 20 min.
3 Fresh mint ice-cream : Photo of step #3At the end of the 20 minutes, put 6 egg yolks and 60 g caster sugar in a bowl... 1 min.
4 Fresh mint ice-cream : Photo of step #4...and quickly beat with a whisk.

Foot-note: It is not necessary to beat until white, because when mixed with the hot milk it will produce a froth which you will need to remove.
5 min.
5 Fresh mint ice-cream : Photo of step #5Pour hot milk onto the beaten yolk, while stirring gently with a whisk. 3 min.
6 Fresh mint ice-cream : Photo of step #6When thoroughly mixed, wash the pan and pour the contents of the bowl back in through a fine strainer. 5 min.
7 Fresh mint ice-cream : Photo of step #7Squeeze the mint leaves in the strainer to extract as much flavour as possible.

Please note: by straining out the leaves and the inevitable small pieces of egg yolk the ice cream will be smoother.
3 min.
8 Fresh mint ice-cream : Photo of step #8Put the pan over low heat, and cook while stirring constantly (very important) with a wooden spatula, or better still, a maryse, going over the bottom to ensure that it does not catch. 5 min.
9 Fresh mint ice-cream : Photo of step #9There are two difficulties in this operation:
  • To prevent catching on the bottom by stirring constantly
  • To know when to stop cooking, for that you need to do one of the folollowing:
    • Use a a thermometer, and stop when it reaches 80°C or 176°F
    • Remove the spatula from time to time and draw a line with your finger in the mixture adhering to it. If it lasts (as in the photograph), it is cooked; if not, continue.
10 Fresh mint ice-cream : Photo of step #10As soon as it's cooked, remove from heat and add 250 ml liquid cream while stirring. This will stop the cooking immediately. 2 min.
11 Fresh mint ice-cream : Photo of step #11Then put the pan into cold water (in the kitchen sink for example), and stir from time to time to cool the mixture as quickly as possible. 20 min.
12 Fresh mint ice-cream : Photo of step #12When cold, add 10 drops food colouring ().

Pour into an airtight container (a plastic bottle for example), seal, and refrigerate or put in the freezer according to whether you intend to put it in the ice cream maker now or later (see advice on this subject).
20 min.
13 Fresh mint ice-cream : Photo of step #13If possible enjoy your mint ice cream at its best, i.e. on removing from the ice-cream maker.
14 Fresh mint ice-cream : Photo of step #14A clsasic variation on mint ice cream: chocolate chips which you can add directly into the ice-cream maker, halfway through churning.

Remarks

You can have a look to this page, dedicated to ice-creams and sorbets.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
197552 gr148 gr130 gr
99 %20 %14 %20 %
Per 100 g
CaloriesProteins CarbohydratesFats
1965 gr15 gr13 gr
10 %2 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 800 ml : 4.77 €

Note : These prices are only approximate.

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Recipes which use this 1

Coupe Augustin
Coupe Augustin
Source: Home made, but from a Gaston Lenôtre recipe for vanilla ice cream. This recipe is warmly dedicated to two big fans of mint ice cream: Catherine and Stephane.
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More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Celeriac and mushroom gratin, Potimarron and leek soup, Vanilla ice cream, Chocolate cream with a crunch, irish coffee mousse, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Fresh spinach with cream, Flamiche, Pumpkin (or potimarron) soup, Fillets of sole Dieppoise, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Liège waffles, Almond dacquoise, Cannelés, Cherry clafoutis, ... All
Food colouringFood colouring: You can check-out other recipes which use it, like for example: Macarons (the original French macaroons) , Pink Reims biscuits, Lime meringue tart, Blackcurrant, vanilla and lime verrine , Pear and lime meringue pie, ... All

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