Mint Ice-cream
- Rate us if you are a Food Lover (
  • Food: Mint Ice-Cream
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

I came up with a beautifully flavored, light mint ice cream. In comparison to more traditional recipes, which utilize gobs of cream, cups and cups of sugar, and six eggs, my recipe uses only 2 percent milk, turbinado sugar, and two egg yolks.

Mint Ice-cream Yum
Food: Mint Ice-cream (Source: Clean Food Crush)

The final product is light and somewhat frosty, similar to sorbet, but sweeter and more fulfilling than gelato. Because it is, the mint flavor tastes exactly like the actual thing. For once, I advise against putting chocolate on top of this treat. It completely overpowers the flavor.

Table of Contents

Mint Ice-Cream

Time to Prepare: 30 minutes

Time to cook: 1 hour

Total time: 1 hour 30 minutes

A light, delicately flavored ice cream produced with all-natural ingredients and actual mint. It’s ideal for those scorching summer days.


  • 2 cups 2% milk
  • 1 cup half-and-half
  • 20 fresh mint leaves
  • ¾ cups turbinado (raw) sugar
  • dash of salt
  • 2 large egg yolks
  • 1 teaspoon real vanilla extract

Instructions For Mint Ice-Cream

Mint Ice-cream Easy
Food: Mint Ice-cream (Source: Clean Food Crush)
  1. In a medium-sized, heavy saucepan or Dutch oven over medium-high heat, combine milk, half-and-half, and mint leaves. Heat until little bubbles appear around the edge of the pan (which should be about 180 degrees). Don’t let it get to a boil!
  2. Turn off the heat, cover, and set aside for ten minutes. This allows the mint flavor to infuse.
  3. Uncover it and strain the contents into a medium mixing bowl using a colander. To get the most flavor out of the mint leaves, lightly press them with a large spoon. Remove the leaves and return the liquid to your pan.
  4. Combine sugar, salt, and egg yolks in a new basin. Whisk the mixture until it is pale in color.
  5. Add half of the milk mixture to the egg mixture in a steady stream, whisking continually.
  6. Return the egg/milk mixture to the pan along with the remaining milk.
  7. Cook for two minutes (or until 160 degrees) over medium-low heat, stirring regularly.
  8. Fill a basin halfway with the mixture. Add the vanilla extract and mix well.
  9. Refrigerate the bowl until the mixture has totally cooled, stirring occasionally.
  10. Fill your ice cream maker halfway with the mixture and follow the manufacturer’s directions.
  11. Freeze the ice cream for a number of hours if you want it to stiffen up a little more.


  • I suggested adding a few tablespoons of vodka to the cream mixture, but it turns out you don’t need any in this recipe. It can be scooped straight from the freezer, without the aid of alcohol.
    This recipe makes around 1 quart of frozen ice cream.