MINT ICE CREAM
This delicious ice cream recipe -- a great summer treat -- is courtesy of John Barricelli. Try making your own ice cream sandwiches using these Double-Chocolate Brownie Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight, covered in the refrigerator.
- In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
- Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard.
- Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.
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
MINT CHIP ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
- Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
MINT CHIP ICE CREAM
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
MINT ICE CREAM
Guests are often surprised by the fresh mint flavor of this ice cream. The trick is adding raw chopped mint after the ice cream is cooled.
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Combine the cream, vanilla, and chopped mint in a large pot and set aside.
- Bring the milk, half of the sugar, and the bunch of mint to a boil in a medium pot over medium heat, stirring frequently. Once the mixture is at a boil, remove from the heat and allow to steep for 30 minutes.
- Remove the mint from the pot and bring the mixture back up to a boil. Once at a boil, reduce heat to low. Whisk the egg yolks with the remaining sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream and vanilla and stir to incorporate.
- Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.
MINT ICE CREAM
Provided by Christopher Idone
Categories ice creams and sorbets, dessert
Time 20m
Yield Six to eight servings
Number Of Ingredients 6
Steps:
- In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves. (If using extract, do not add it at this stage; wait until after chilling the mixture.)
- In a large bowl, whisk the egg yolks until they coat the whisk.
- Slowly whisk the scalded milk mixture into the beaten yolks.
- Add the mint leaves and steep until the mixture cools.
- Remove the vanilla bean and scrape the seeds into the mixture.
- Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
- Add the heavy cream, cover the bowl completely and chill.
- Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 57 milligrams, Sugar 24 grams
MINT ICE CREAM
Make and share this Mint Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the cornstarch and set aside.
- Bring the half-and-half to a simmer in a saucepan.
- Slowly beat the hot half-and-half into the egg mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly using a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
- Let the custard cool slightly, the stir in the cream, peppermint extract, and food coloring; cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
- *After-Dinner Mint Ice Cream: add ¾ cup chopped chocolate-covered mint candies to the machine when the ice cream is semifrozen; allow the machine to mix in the candy; proceed as directed.
- *Grasshopper Pie Ice Cream: add ½ cup white creme de cacao to the custard before freezing; proceed as directed, adding ½ cup crushed chocolate wafers to the machine when the ice cream is semifrozen; allow the machine to mix in the wafers.
Nutrition Facts : Calories 2232.5, Fat 153.7, SaturatedFat 92.6, Cholesterol 928.1, Sodium 430.4, Carbohydrate 186.6, Fiber 0.1, Sugar 152.7, Protein 31.8
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.
More about "mint ice cream recipes"
MINT ICE CREAM RECIPE - HOW TO MAKE FRESH MINT ICE CREAM
From honest-food.net
4.8/5 (15)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.
MINT ICE CREAM - BETTER HOMES & GARDENS
From bhg.com
MINT ICE CREAM RECIPE - JENI BRITTON-BAUER
From foodandwine.com
MINT CHOCOLATE CHIP ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MINT OREO COOKIE ICE CREAM RECIPE - ANDREA'S NOTEBOOK
From andreasnotebook.com
EASY WW NO CHURN CHOCOLATE MINT ICE CREAM RECIPE
From msn.com
FRESH MOROCCAN MINT ICE CREAM RECIPE TRANSPORTS YOU TO AFRICA
From twisttravelmag.com
HOMEMADE MINT CHIP ICE CREAM RECIPE .PDF - EDOCS.UTSA
From edocs.utsa.edu
THE BEST MINT CHIP ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
KETO MINT CHIP ICE CREAM SUNDAE | CARB MANAGER
From carbmanager.com
VEGAN MINT CHIP ICE CREAM - EASY RECIPES
From easyrecipes.co.za
MINT ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
POWER 80 CHOCOLATE GELATO | CAPRIMO
From barry-callebaut.com
KETO MINT CHOCOLATE ICE CREAM |(LOW CARB)|OFF POINT COOKING
From reddit.com
MATCHA CHOC MINT NICE-CREAM - JSHEALTH
From jessicasepel.com
CREAM RECIPES - 4 435 RECIPES, PAGE 83 | BONAPETI.COM
From bonapeti.com
MINT CHOCOLATE CHIP ICE CREAM RECIPES - ICECREAMLOVECLUB.COM
From icecreamloveclub.com
TRY YOUR HAND AT HOMEMADE ICE CREAM WITH 7 FUN RECIPES FOR …
From livestrong.com
#time-to-make #course #preparation #desserts #frozen-desserts #dietary #low-sodium #low-in-something #equipment #small-appliance #4-hours-or-less
You'll also love