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Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
550 K 3.9/5 (113 reviews)
1 hour 35 min.
Easy
4.80 €
800 ml
7 IngredientsLast modified on: February 21th 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
Times for this recipe
Preparation: 50 min.
Resting: 40 min.
Cooking: 5 min.
All in all: 1 hour 35 min.
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.
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.
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.
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.
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).
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
How much will it cost?
- For 800 ml : 4.80 €
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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.
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.
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This recipe uses (among others)
Whole milk
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Liquid cream
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Caster sugar
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Food colouring
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