Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
535 K 3.9/5 (113 reviews)
1 hour 35 min.
Easy
1 litre 600 ml
7 IngredientsLast modified on: February 21th 2011
For 1 litre 600 ml, you will need:
- 1
1 litre whole milk - 2
500 ml liquid cream - 3
120 g caster sugar - 4 120 g caster sugar
- 5
12 egg yolks - 6
4 handfuls fresh mint leaves - 7
20 drops food colouring - Total weight: 1,520 grams
Change these quantities to make:
Change measures:
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 4 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 12 egg yolks and 120 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 500 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 20 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 280 RDI=30 % | 110 RDI=20 % | 2,460 RDI=120 % | 10,300 RDI: 120 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 7 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
How much will it cost?
- For 1 litre 600 ml : 7.55 €
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.
81 K4.7 30 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Far Normandy-Brittany, Celeriac and parsley soup, Parmesan cauliflower cheese, Hearty potato and ham gratin, Sandwich bread, ... See them all 67
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Sautéed pork with mushrooms in a cream sauce., Smoky potato and potimarron gratin, Creamy rice with green asparagus and sorrel , Langres-style spinach, ... See them all 170
Caster sugar
Like these other recipes: Gâteau Nantais, Mousse with two chocolates, Little caramelized peach tarts, Apple charlotte with toasted brioche, Old style brioche, ... See them all 360
Food colouring
Like these other recipes: Pink Reims biscuits, Strawberries with mint and cream, X-Files cookies, Macarons (the original French macaroons) , Blackcurrant, vanilla and lime verrine , ... See them all 14
Other recipes you may also like
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.38 M 65 1 hour 30 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.September 17th 2013673 K5 20 min.
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.September 6th 2017218 K4.9 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 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.
Note: We'll never share your e-mail address 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.