Mint ice cream

Mint ice cream


Let’s cool down to the fullest! Today creamy ice cream with mint, mega menthol. Don’t let the lack of an ice cream maker upset you; all you need to make mint ice cream at home is a mixer and a refrigerator. A large bunch of fresh mint, cream, sugar and egg yolks, this is the whole set of products. It tastes better with chocolate, save the recipe.


  • a bunch of fresh mint;
  • 3 egg yolks;
  • 75 g sugar;
  • 110 ml milk;
  • 250 ml 33% cream;
  • 1 teaspoon cream thickener;
  • chocolate for decoration;
  • mint extract optional.

How to make mint ice cream

Step 1:


Pour milk into a saucepan and add mint leaves. Heat to a boil, leave for 10 minutes. You need a handful of fresh leaves, without stems. The type of mint matters; the more aromatic the leaves, the stronger the menthol flavor of the ice cream.

Step 2:


Grind mint with milk using an immersion blender.

Step 3:


Pour sugar into a metal bowl or saucepan. Add raw egg yolks.

Step 4:


Mix the yolks with sugar, strain the mint-milk infusion through a sieve.

Step 5:


Heat the mixture in a water bath until it thickens. It is more convenient with a kitchen thermometer, heating to 80-85 degrees Celsius. Stir with a whisk so that the yolk does not cook.

Step 6:


Beat cold cream for 2 minutes, add thickener. Beat for another 2 minutes. You need to stop in time so as not to turn the cream into butter. Mix the ice cream in a container – first lay out the cream, add the cooled mint cream in small portions. If desired, you can add a few drops of mint extract, this will enhance the menthol effect.

Step 7:


Leave the mint ice cream in the freezer for 5 hours. Every hour we mix from the walls to the center.

Step 8:


Using an ice cream spoon, make portioned balls and place in a vase. Drizzle with melted chocolate and add fresh mint leaves.