Homemade Mint Ice Cream Recipe
- Prep time: 2 hours 40 min
- Cook time: 15 min
- Ready in: 2 hours 55 min
- Yields: 2 quarts of ice cream
Do you Mint Ice Cream with or without chocolate chips.
A long time ago, I wanted to make some ice cream from scratch instead of buying it at the store. I was able to get a hold an old ice cream making machine (the kind with the crank and you had to add crushed ice and ice cream salt—but this one was electric; I had to put the whole thing in the kitchen sink…it was kind of weird).
I made some coffee ice cream and it was very good, and I wanted to continue making homemade ice, but I didn’t want to use that old antique and I found a smaller, modern ice cream make at a garage sale. I made all types of different ice cream flavors: coffee, dark chocolate, pomegranate, butter pecan, peanut butter, and even mint chocolate chip.
But making the mint chocolate chip was very difficult, because I could not find any mint syrup, I found mint extract but that didn’t work, so I settled with mint chips. I melted them like chocolate and stirred them into the mixture. It was good, but I always wished that I could have made it with mint syrup instead of the hassle of the melting chip.
Lo and behold, I finally found a bottle of Torani’s crème se menthe syrup. It is a mint syrup that they use in flavored sodas and coffee drinks; you probably notice the bottle behind the counter at the Starbucks. So, I made up some simple Mint Ice Cream with this syrup and thought that I would share the recipe.
4 ounces (8 tablespoons) of Torani’s Crème de Menthe Mint Syrup
¼ cup of heavy cream
¼ cup of white sugar
½ teaspoon of pure vanilla extract
1 cup of heavy whipping cream
¾ cup of white sugar
1/8 teaspoon of salt
8 egg yolks, whisked
2 cups of heavy cream (for after the custard is made and chilled)
-One small mixing bowl
-One medium mixing bowl
-A standard sized Whisk
-One medium sauce pot
-One large 4-cup glass measuring cup or a large bowl
-One medium fine-mesh strainer (which can sit over the 4-cup measuring cup)
-One ice cream maker machine
For The Mint Flavoring:
1. In a small mixing bowl combine the mint syrup, sugar, vanilla extract, and cream.
2. Mix it all well together.
3. Cover with a sheet of plastic wrap or aluminum foil.
4. Place in the refrigerator and chill while you are making the rest of the ice cream.
Cooking The Custard
For The Custard:
1. Place the strainer over the 4-cup measuring cup.
2. Place the eight egg yolks into a medium sized mixing bowl.
3. In the sauce pot, mix together the cream, sugar and salt.
4. Heat the cream mixture, over medium heat, until the ingredients are “melted” together and hot, but not boiling.
5. Pour half of the hot cream over the eight egg yolks and whisk it all together.
6. Pour the egg yolk and cream mixture back into the sauce pot with the rest of the hot cream.
7. Constantly whisk the egg and cream together for about five (5) minutes until the custard is cooked sown to blonde-color thick custard. The chef’s term is “coating the back of a spoon”, which means the custard should be thick enough that is you dip a spoon into the custard and turn the spoon over and run your finger over it, you’ll see a distinct line between the custard and the clean area, and the “line”: will hold.
Note: (Another way of knowing if your custard is ready is: if you are using a slotted mixing spoon or spatula, you’ll see the custard run slowly through the slot, like a slightly thick gravy).
8. Pour the custard through the strainer into the measuring cup.
9. Cover the custard with plastic wrap, making sure to push / press the wrap right on top of the custard. Cover completely, or a skin will form on top while the custard cools.
10. Place the covered custard in the fridge and chill it for at least two (2) hours.
1. After the custard and the mint flavoring have chilled for at least two hours, remove both from the fridge along with two cups (16 ounces) of cold heavy cream.
2. Remove the plastic wrap from the custard and the mint flavoring.
3. Pour one cup (8 ounces) of the cream into the custard and mix it together.
4. Pour the other cup of cream into the mint flavoring and mix together.
5. When both part are well mixed, pour the mint flavoring into the custard (the 4-cup measuring cup) and mix them together.
6. Then pour the entire mixture into the ice cream machine and churn it according to the machines directions. (mine take about 25 minutes)
7. After the ice cream is fully churned, scoop it out of the machine into a freezer safe container with a lid and freeze over night to harden up the ice cream.
8. Serve with or without chocolate sauce.