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Fresh mint ice-cream

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

382,5284.1/5 for 67 ratings

Grade this recipe:

54321

Last modified on: February 21^th 2011

For 800 ml, you will need:

• 1 500 ml whole milk
• 2 250 ml liquid cream
• 3 60 g caster sugar
• 4 60 g caster sugar
• 5 6 egg yolks
• 6 2 handfuls fresh mint leaves
• 7 10 drops food colouring
• Total weight: 1,010 grams

Change those ingredients for: 400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start 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?

Work this out...

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Step by step recipe

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Stage 1 - 10 min.

Boil 500 ml whole milk in a pan with 60 g caster sugar.

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Stage 2 - 20 min.

As 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.

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Stage 3 - 1 min.

At the end of the 20 minutes, put 6 egg yolks and 60 g caster sugar in a bowl...

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Stage 4 - 5 min.

...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.

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Stage 5 - 3 min.

Pour hot milk onto the beaten yolk, while stirring gently with a whisk.

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Stage 6 - 5 min.

When thoroughly mixed, wash the pan and pour the contents of the bowl back in through a fine strainer.

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Stage 7 - 3 min.

Squeeze 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.

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Stage 8 - 5 min.

Put 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.

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Stage 9

There 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.

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Stage 10 - 2 min.

As soon as it's cooked, remove from heat and add 250 ml liquid cream while stirring. This will stop the cooking immediately.

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Stage 11 - 20 min.

Then 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.

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Stage 12 - 20 min.

When 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).

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Stage 13

If possible enjoy your mint ice cream at its best, i.e. on removing from the ice-cream maker.

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Stage 14

A 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
Energetic value	Proteins	Carbohydrates	Fats
1,975 Kcal or 8,269 Kj	52 gr	148 gr	130 gr
99 %	20 %	14 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
196 Kcal or 821 Kj	5 gr	15 gr	13 gr
10 %	2 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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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Some recipes that use this recipe

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.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Coconut-vanilla cream for Elsa , Hot chocolate, Milk rolls, Pistachio ice cream, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Polenta with spinach and soft-poached egg, Sauce Normande (for fish), Eton mess, Sausage mushroom and cheese crumble, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Gâteau Basque , Hazelnut and orange cake, Grapefruit moelleux, Lemon and lime custard tart, ... All
	Food colouring: You can check-out other recipes which use it, like for example: Blackcurrant, vanilla and lime verrine , Crust for tea, Strawberries with mint and cream, Macarons (the original French macaroons) , Lime confectioner's custard (pastry cream), ... All

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