1,489 easy and fully explained recipes, with +66K photos and 78 videos

Fresh mint ice-cream

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

532 K 3.9/5 (113 reviews)

1 hour 35 min. difficulté

Easy

4.80 €

800 ml

7 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (604×) I made it (480×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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 these quantities to make:

400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 50 min.

Resting: 40 min.

Cooking: 5 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

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

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.

Stage 3 - 1 min.

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

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.

Stage 5 - 3 min.

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

Stage 6 - 5 min.

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

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.

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.

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.

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.

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.

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).

Stage 13

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

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.

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	150 RDI=10 %	130 RDI=20 %	1,980 RDI=100 %	8,270 RDI: 100 %
Per 100 g	5 RDI=2 %	10 RDI=1 %	10 RDI=2 %	200 RDI=10 %	820 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg

How much will it cost?

For 800 ml : 4.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Coupe Augustin

A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
79 K4.7 30 min.

This recipe uses (among others)

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017758 K 313.7 40 min.

Tahitian style fish

Little pieces of fish marinated overnight a night in lime juice.
February 21^th 2011271 K5 12 hours 60 min.

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6^th 2015420 K4.8 35 min.

How to extract passion fruit juice

Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23^th 2011523 K 32.3 20 min.

How to prepare a bain-marie

A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
July 5^th 2013516 K5 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.