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Fresh Mint Ice Cream

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  • Author: Natalie McLaury
  • Total Time: 1 hour
  • Yield: 6 1x


Creamy Ice Cream made with Fresh Mint Leaves!


  • 2 cups (16 oz) 2% reduced-fat milk
  • 1 cup (8 oz) half-and-half
  • 1 package (1 oz) fresh mint (I just used a giant handful)
  • 3/4 cup (6 oz) sugar
  • dash of salt
  • 2 large egg yolks
  • 1 package Andes mints, unwrapped and coarsely chopped (optional)


  1. In a medium saucepan, combine milk, half and half, and mint. Cook over medium-high heat until 180F (or until tiny bubbles form around the edges, but the mixture isn’t yet boiling). Remove from heat and cover for 10 minutes.
  2. Pour milk mixture though a fine sieve into a bowl, pressing slightly with a wooden spoon. Discard solids and return liquid to the pan.
  3. Place sugar, salt, and egg yolks in a bowl, stirring with a whisk until pale and combined. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture and cook over medium-low until 160F (about 2 minutes).
  4. Pour ice cream into a bowl and cover, refrigerating overnight. Freeze according to ice cream maker’s instructions. Stir in chopped Andes mints, if desired. Place in a container and freeze for an additional 3-4 hours, until firm.


Adapted from Cooking Light May 2010

  • Prep Time: 30 mins
  • Cook Time: 30 mins
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