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.
378,1834.1/5 for 67 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 800 ml, you will need:

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

How long does it take?

Time required for this recipe:
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?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Fresh mint ice-cream : Photo of step #1

Stage 2 - 20 min.
Fresh mint ice-cream : Photo of step #2
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.

Stage 3 - 1 min.
Fresh mint ice-cream : Photo of step #3
At the end of the 20 minutes, put 6 egg yolks and 60 g caster sugar in a bowl...

Stage 4 - 5 min.
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.

Stage 5 - 3 min.
Fresh mint ice-cream : Photo of step #5
Pour hot milk onto the beaten yolk, while stirring gently with a whisk.

Stage 6 - 5 min.
Fresh mint ice-cream : Photo of step #6
When thoroughly mixed, wash the pan and pour the contents of the bowl back in through a fine strainer.

Stage 7 - 3 min.
Fresh mint ice-cream : Photo of step #7
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.

Stage 8 - 5 min.
Fresh mint ice-cream : Photo of step #8
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.

Stage 9
Fresh mint ice-cream : Photo of step #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.

Stage 10 - 2 min.
Fresh mint ice-cream : Photo of step #10
As soon as it's cooked, remove from heat and add 250 ml liquid cream while stirring. This will stop the cooking immediately.

Stage 11 - 20 min.
Fresh mint ice-cream : Photo of step #11
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.

Stage 12 - 20 min.
Fresh mint ice-cream : Photo of step #12
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).

Stage 13
Fresh mint ice-cream : Photo of step #13
If possible enjoy your mint ice cream at its best, i.e. on removing from the ice-cream maker.

Stage 14
Fresh mint ice-cream : Photo of step #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

% 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?

Note : These prices are only approximate

Change currency:

Recipes that use this recipe: 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.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Cauliflower "moelleux" in ramekins, Chocolate cream with a crunch, irish coffee mousse, Elsa's Comtoise galette, Panna cotta, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Lemon creams, Turnip and sesame puree (tahina) soup, Creamy risotto with diced vegetables and flax seeds, Penne with Mushrooms, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Caramelised walnuts, Profiteroles, Sicilian Epiphany Pie, Chouquettes, ... All
Food colouringFood colouring: You can check-out other recipes which use it, like for example: Lime confectioner's custard (pastry cream), Lime meringue tart, Strawberries with mint and cream, Marzipan (almond paste), Pink Reims biscuits, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-10-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page