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.
514K 112 3.9
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Last modified on: February 21th 2011

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For 800 ml, you will need:

Change these quantities to make: 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.
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Step by step recipe

Stage 1 - 10 min.
Fresh mint ice-cream
Boil 500 ml whole milk in a pan with 60 g caster sugar.

Stage 2 - 20 min.
Fresh mint ice-cream
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
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
...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
Pour hot milk onto the beaten yolk, while stirring gently with a whisk.

Stage 6 - 5 min.
Fresh mint ice-cream
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
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
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
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
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
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
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
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
A clsasic variation on mint ice cream: chocolate chips which you can add directly into the ice-cream maker, halfway through churning.
You can have a look to this page, dedicated to ice-creams and sorbets.
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,975 Kcal or 8,269 Kj52 gr148 gr130 gr
99 %20 %14 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
196 Kcal or 821 Kj5 gr15 gr13 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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 800 ml : 4.77 €

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

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