MINT ICE CREAM
Easiest, tastiest way to turn fresh mint into ice cream! This no-cook recipe preserves the raw mint's intensity.
Provided by Rafael
Time 4h30m
Yield 16
Number Of Ingredients 7
Steps:
- Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 22 g, Cholesterol 43.2 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.2 g, Sodium 97.8 mg, Sugar 19.9 g
NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps will resolve themselves as you stir.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Dark Chocolate Chocolate Mint Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
- Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
- Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
- Scrape about one quarter of ice cream base into a loaf pan that's at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
FRESH MINT & CHOC CHIP ICE CREAM
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Nutrition Facts : Calories 549 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
FRESH MINT ICE CREAM
I found this recipe on a vegetarian website. Tastes very fresh and clean. Great with chocolate chips or sauce.
Provided by LJane
Categories Frozen Desserts
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
- Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
- Mix the cream into the milk and mint mixture and set aside.
- Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
- Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
- Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
- Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.
- Enjoy!
Nutrition Facts : Calories 385.7, Fat 28.8, SaturatedFat 16.7, Cholesterol 274.5, Sodium 61.1, Carbohydrate 27.4, Fiber 0.1, Sugar 22.4, Protein 6
FRESH MINT ICE CREAM
Make and share this Fresh Mint Ice Cream recipe from Food.com.
Provided by The Sugar Witch
Categories Frozen Desserts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine cream and milk. Add chopped mint leaves. Heat to a boil. Remove from heat. Cover. Let stand for about 15 minutes.
- In a bowl, beat egg yolks and sugar until light and fluffy. Strain the cream mixture and heat to a boil again. Pour cream mixture over egg-sugar mixture. Place bowl in a pan of hot water. Whisk until mixture is thick and creamy, about 10 minutes.
- Optional: Add food coloring.
- Remove bowl from hot water.
- Freeze ice cream in an ice cream maker for about 25 minutes or until thick.
- Transfer ice cream to another bowl and keep in the freezer until ready to serve. Scoop out ice cream into individual serving bowls. Garnish with whipped cream, grated chocolate, and fresh mint leaves.
Nutrition Facts : Calories 301.4, Fat 23.2, SaturatedFat 13.9, Cholesterol 156.7, Sodium 44.7, Carbohydrate 22.9, Fiber 1.4, Sugar 17.1, Protein 4.5
FRESH SPEARMINT ICE CREAM
There's not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.
- Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
- Meanwhile, whisk together eggs and sugar in a medium bowl.
- Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
- Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).
NO-COOK MINT ICE CREAM
If aggressive mint threatens to overrun your garden, use the surplus to make ice cream. Our easy recipe doesn't call for a conventional cooked-custard base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- Using the back of a wooden spoon, crush mint leaves with sugar in a medium bowl until sugar resembles wet sand. Stir in milk and cream until sugar dissolves. Cover with plastic wrap, and refrigerate at least 2 hours. Strain mixture; discard solids. Freeze liquid in an ice-cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until set, at least 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.
FRESH MINT CHOCOLATE CHIP ICE CREAM
Categories Chocolate Dairy Dessert Mint Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.
More about "fresh mint ice cream recipes"
FRESH MINT CHIP ICE CREAM • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.5/5 (182)
- Strain the mint leaves out of the cream, pour back into the saucepan, and add the egg yolk mixture.
FRESH MINT ICE CREAM RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (12)Total Time 1 hr 30 minsCategory DessertCalories 159 per serving
- Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
- Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
- Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
MINT ICE CREAM RECIPE - HOW TO MAKE FRESH MINT ICE CREAM
From honest-food.net
4.8/5 (14)Total Time 40 minsCategory DessertCalories 326 per serving
- Put the milk, salt, sugar and 1 cup of the heavy cream in a pot and heat over medium-low heat, stirring often, until everything combines. Add the mint leaves and stir to get them all wilted in the hot milk. Turn off the heat, cover the pot and let the milk return to room temperature. When it hits room temperature, chill overnight in the fridge.
- The next day, strain the mixture through a fine-meshed sieve. It's OK if a few tiny mint leaf specks get in there. Reheat the mixture over medium-low heat. Whisk the egg yolks in a bowl. In another bowl, pour in the other cup of heavy cream and set the fine-meshed strainer over it.
- When the mint-cream mixture is hot, about 150°F, you are ready to temper your eggs. With one hand whisking the eggs, slowly pour in a ladle of the hot cream. Do this three times total, whisking and pouring the whole way. Then pour the egg-cream mixture into the pot and stir to combine.
- Cook the mixture slowly, stirring often, until it thickens enough to coat the back of a spoon, about 160°F. Pour it through the strainer into the bowl with the other cup of heavy cream; doing it this way cools the mixture quickly. Chill everything down and churn according to your ice cream maker's directions.
HOMEMADE FRESH MINT ICE-CREAM (USING MINT LEAVES)
From larderlove.com
HEAVENLY FRESH MINT ICE CREAM - DESSERT RECIPES - DELISH
From delish.com
FRESH MINT ICE CREAM RECIPE - ANDREA MEYERS
From andreasrecipes.com
MINT ICE CREAM RECIPE | MINT CHOCOLATE CHIP ICE …
From indianhealthyrecipes.com
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM WITH FRESH …
From deliciouslyplated.com
MINT CHOCOLATE CHIP ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FRESH MINT ICE CREAM - GOOD THINGS BAKING CO
From goodthingsbaking.com
Servings 1.5Total Time 41 mins
FRESH MINT ICE CREAM | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
FRESH MOROCCAN MINT ICE CREAM RECIPE TRANSPORTS YOU TO AFRICA
From twisttravelmag.com
NO-CHURN FRESH MINT CHIP ICE CREAM | SOUTHERN LIVING
From southernliving.com
FRESH MINT ICE CREAM : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FRESH VANILLA MINT ICE CREAM - A BEAUTIFUL PLATE
From abeautifulplate.com
FRESH MINT CHIP ICE CREAM | AEROGARDEN
From aerogarden.com
FRESH MINT ICE CREAM RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
FRESH MINT CHOCOLATE CHIP ICE CREAM - THE ENDLESS MEAL®
From theendlessmeal.com
FRESH MINT ICE CREAM RECIPE | RECIPES.NET
From recipes.net
MINT ICE CREAM RECIPE - JENI BRITTON-BAUER | FOOD & WINE
From foodandwine.com
FRESH MINT ICE CREAM RECIPE | HORIZON ORGANIC
From horizon.com
FRESH ORGANIC CHOCOLATE MINT ICE CREAM (NO EXTRACT REQUIRED)
From organicauthority.com
FRESH MINT CHOCOLATE CHIP ICE CREAM (VEGAN) – LOVE CHEF LAURA
From lovecheflaura.com
MINT CHOCOLATE CHUNK ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
MINT CHOCOLATE CHIP GELATO | LEIGH ANNE WILKES | FRESH MINT GELATO
From yourhomebasedmom.com
MINT CHIP ICE CREAM - DAVID LEBOVITZ
From icecream.directory
TOP 7 FRESH MINT ICE CREAM RECIPE
From icecream.directory
FRESH MINT ICE CREAM - ADAMANT KITCHEN
From adamantkitchen.com
THE BEST MINT CHIP ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
EASY HONEYDEW MINT ICE CREAM RECIPE | THE LEAF
From leaf.nutrisystem.com
FRESH MINT OREO ICE CREAM RECIPE - BRIGHT-EYED BAKER
From brighteyedbaker.com
MINT CHOCOLATE CHIP ICE CREAM: MADE WITH FRESH MINT
From tinandthyme.uk
FRESH MINT AND CHOCOLATE ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
FRESH MINT AND CHOCOLATE ICE CREAM RECIPE - PBS FOOD
From pbs.org
FRESH MINT ICE CREAM WITH GANACHE – LOW CARB, AIP, VEGAN, THM:S
From wholenewmom.com
MINT ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
BEST MINT CHOCOLATE CHIP ICE CREAM - LOVE IN MY OVEN
From loveinmyoven.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #desserts #dinner-party #romantic #frozen-desserts #dietary #comfort-food #inexpensive #taste-mood #sweet #equipment #small-appliance
You'll also love