• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Fresh Mint Ice Cream

    Oct 3, 2008 · Modified: Jun 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 15 Comments

    Jump to Recipe Print Recipe

    Fresh Mint Ice Cream - Andrea Meyers

    In spite of our efforts to contain the mint, it spread beyond its designated area. We planted three different varieties (spearmint, chocolate mint, Bergamot mint), one plant of each in different areas, and each is staging a takeover. The plants spread by sending out shoots along the ground as well as seeding, and they expand very quickly. We decided to experiment with containment by planting the spearmint in a large nursery bucket (with the bottom cut out to allow for drainage) and set it in the ground.  The other two mints we planted directly into the soil. The spearmint had more vertical growth while the other two spread quickly along the ground. Though not a strict scientific experiment, the results made us decide to continue setting mint in containers before putting into the soil.

    Two weeks ago I went out into the garden, scissors in hand, and snipped the spearmint back into submission. By the time I finished snipping, I had three grocery bags full and the heady aroma of mint on my hands, arms, and clothes. It was a shame to wash it off. I gave away two bags of the mint and used the rest to make ice cream and jelly.

    Michael was not thrilled about either the ice cream or the jelly and asked me to not make too much, but I just figured that meant more for me. The ice cream recipe comes from Cooking with Shelburne Farms, one of my very favorite cookbooks. At Shelburne Farms they make the ice cream using their own mint, cream, and honey. You can't beat that for freshness!

    I used our homegrown spearmint, though other mint varieties would be interesting to try, and followed the recipe pretty much exactly except I used a vanilla bean instead of vanilla extract. The ice cream is very smooth and creamy and is a joy to dish up, and I fell hard for the fresh flavor. And since mint and chocolate are a match made in heaven, I added some mini chocolate morsels towards the end of the churning.

    As for Michael, was he converted?

    "Wow, that doesn't look or taste anything like store-bought mint ice cream."

    That was the best compliment he could have given me.

    Weekend Herb Blogging logo

    This is my contribution to this week's edition of Weekend Herb Blogging, a weekly event founded by the fabulous Kalyn of Kalyn's Kitchen. This week's host is Valentina of Trembom English Version, so check out her blog next week for the round-up! [Update: The round-up is posted!]

    Spearmint bush in our garden - Andrea Meyers

    Fresh Mint Ice Cream - Andrea Meyers
    Print Pin

    Fresh Mint Ice Cream

    Adapted from Cooking with Shelburne Farms, by Melissa Pasanen with Rick Gencarelli. Makes about 1 quart.
    Prep Time15 mins
    Cook Time20 mins
    Refrigeration & Freezing Time12 hrs
    Total Time12 hrs 35 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: chocolate, dairy, mint, summer
    Servings: 8
    Calories: 461kcal

    Equipment

    • food processor or bowl and pestle
    • medium saucepan
    • medium bowl
    • large bowl (for ice bath)
    • fine mesh strainer
    • ice cream freezer

    Ingredients

    • ⅔ cup loosely packed fresh mint leaves
    • ¾ cup granulated sugar
    • 2½ cups whole milk
    • 1½ cups heavy cream
    • 1 vanilla bean (split and scraped or ¾ teaspoon vanilla extract - If using extract, add it in Step 5.)
    • 4 large egg yolks
    • ¼ cup honey (light color and flavor)
    • ¼ teaspoon table salt
    • 1 cup chopped dark chocolate ( or mini chocolate chips, optional)
    US Customary - Metric

    Preparation

    • Put the mint leaves and the sugar into the food processor bowl. Process until the mint is finely ground. If you do not have a food processor, put the sugar and mint leaves into a bowl and use a pestle to grind the leaves into the sugar.
    • In the medium saucepan, warm the milk, heavy cream, and vanilla bean (not the vanilla extract) over medium heat. Stir occasionally.
    • In the medium bowl, whisk the egg yolks until smooth, then add the sugar and mint mixture and whisk until combined.
    • When the milk mixture steams and is hot but not simmering, whisk ¼ cup of the hot milk into the egg mixture, then whisk in another ¼ cup of the hot milk. This helps temper the eggs so they don't scramble when you add them to the hot milk. Take the saucepan off the heat and stir in the tempered egg mixture.
    • Return the saucepan to the cooktop over medium heat. Add the honey and salt. Cook, stirring, until the mixture is thick enough to coat the back of the spoon, about 5 minutes. Do not allow the mixture to boil. When you draw your finger across the spoon, it should leave a clear mark through the custard. If you choose to use vanilla extract instead of the vanilla bean, add the extract now.
    • Quickly set the saucepan into the large bowl filled with ice water to cool the custard. You can also pour the custard into another heat proof pan if you prefer. Stir the custard for a few minutes. Cover and refrigerate until completely cold, at least 1 hour and up to 24 hours.
    • Pour the custard through a fine mesh strainer to separate the mint leaves and the vanilla bean. Churn the custard in your ice cream freezer according to the manufacturers directions.

    Nutrition

    Calories: 461kcal | Carbohydrates: 45g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 168mg | Sodium: 131mg | Potassium: 291mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1079IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Frozen Dessert Recipes

    Cherry Pomegranate Sorbet - Andrea Meyers
    Cherry Pomegranate Sorbet
    Malted Milk Gelato - Andrea Meyers
    Malted Milk Gelato
    Strawberry Rhubarb Sherbet - Andrea Meyers
    Strawberry Rhubarb Sherbet

    References

    The Big Book of Herbs, by Arthur O. Tucker, PhD and Tom Debaggio

    More Shelburne Farms Recipes from Other Blogs

    • Farmgirl Fare - Grilled Lamb Burgers
    • Eggs on Sunday - Cider-Glazed Squash, Arugula, Hazelnut, and Goat Cheese Salad
    • The Cutting Edge of Ordinary - Maple Cream Cheese Pound Cake
    « Children's Books with Food Themes
    Jalapeño Jelly »

    Reader Interactions

    Comments

    1. Kalyn says

      October 03, 2008 at 10:46 pm

      It sounds delicious. I know what you mean about trying to contain the mint. When I start my house renovations I have to move my own patch of spearmint, which was nicely contained by two intersecting sidewalks before. I like the submerged container idea; I'll have to try that.

      Kalyns last blog post..Recipe for Chile Rellenos Bake

      Reply
    2. valentina says

      October 04, 2008 at 4:26 am

      Andrea, I am a big fan of mint. I tend to use it a lot in my cooking. it adds such freshness to dishes. I have not however, ever had mint ice cream.Can you believe it? I am very tempted by your recipe. Unfortunatelly I do not grow my own so will have to pop out and buy some. I will be trying this recipe as soon as this afternoon. Lovely post, lovely photos.

      Reply
    3. Farmgirl Susan says

      October 04, 2008 at 8:21 am

      Oh, that looks so good! Just yesterday I was walking around the garden berating myself for not using my four different kinds of mint (three of which are thankfully growing in containers). And you know I love that Shelburne Farms cookbook. Thanks for the reminder of the ice cream recipe - and for the link to my lamb burgers. : )

      Farmgirl Susans last blog post..Thursday Daily Dose of Cute: Gossip Central

      Reply
    4. Susan at Sticky,Gooey,Creamy,Chewy says

      October 04, 2008 at 10:47 am

      I'll bet that ice cream was just wonderful with your fresh mint. Mine never does very well. I think it is just too hot here. Or, maybe I'm doing something wrong.

      Susan at Sticky,Gooey,Creamy,Chewys last blog post..TWD: Creme Brulee

      Reply
    5. Meeta says

      October 04, 2008 at 10:48 am

      If Michael does not want I'll gladly take his share. I really like mint and chocolate pairings and in an ice cream it's unbeatable.

      Reply
    6. Jenn's Serving-Ice-Cream says

      October 06, 2008 at 7:35 am

      Mint ice cream definitely is among my favorite ice cream flavors! I've never tried making it with fresh mint before - but I've been wanting to try!

      Reply
    7. Brianna says

      July 03, 2009 at 1:15 am

      I ran across this post via Google (don't you love Google?) while looking for a good fresh mint ice cream recipe. Farmer's market, twenty dollars in my budget, and maple syrup being waaaay cheaper than I thought... Honestly, what was a girl to do? Pass up the fragrant bundle o' mint staring her in the face? LOL

      My batch is in the fridge as I type this, doing its overnight chill. It tastes reeeeally good. (Good chefs are supposed to taste at every step, right? That's my story and I'm stickin' to it.) I'll let you know how it turns out.

      Reply
    8. Sara K-L says

      July 29, 2009 at 6:47 pm

      Thank you for this recipe. I had never thought to use fresh mint before. It was absolutely delicious! I chopped up a bar of Ghirardelli Intense Dark Chocolate - Mint Bliss. The mint in the chocolate was a nice addition to the fresh mint and honey flavors. I will definitely make this again!

      Reply
      • Andrea says

        July 29, 2009 at 7:17 pm

        Sara, I'm so glad you liked it! The mint chocolate must have tasted delicious with the mint ice cream.

        Reply
    9. Noah says

      August 04, 2009 at 12:25 am

      Hey Andrea, just wanted to let you know that this image has finally ended up on Skull-A-Day. Thanks for letting us share it! You can see the post HERE.

      Reply
    10. Tanya says

      September 18, 2009 at 2:24 am

      HOLY COW!!! Literally!! That was UNREAL. The best I have ever made!!
      And I don't like mint and chocolate together...Apparently I like fresh mint and chocolate!!

      Reply
    11. Lizzy Lane Farm says

      July 13, 2010 at 7:31 am

      Thank you for the recipe. I will be trying it out over the weekend. It sure does look yummy and I love your photo of the ice cream. Bet it's going to be very good because I can already see two smilie faces in the ice cream. You know it will be when the ice cream is happy.

      Karyn

      Reply
    12. Cyndi says

      July 14, 2010 at 12:06 am

      I, too, googled for mint ice cream and this recipe won. I am making it in a few weeks for my daughter's 3rd birthday with one of our mint varieties - spearmint will most likely win. She's my dark chocolate girl, too, so we'll pick small chips to freeze in.
      Your blog is lovely. Thank you.

      Reply
    13. Cyndi says

      July 29, 2010 at 10:12 am

      the custard is now chilling in the fridge...I had a choice of four (perhaps five) different mint varieties growing in my garden. My three year old selected spearmint and picked the leaves ever so gingerly for the ice cream this morning. Will freeze this afternoon after we get the best chocolate money can but to freeze in. Tastes really good. The honey barks out, but I think it's too warm yet. Has a pretty color.. greener than I thought it would be. we'll see what comes after I strain it.

      Reply

    Trackbacks

    1. Mint Chocolate Chip Ice Cream - Brown Eyed Baker says:
      June 2, 2010 at 12:25 am

      [...] using fresh mint: Fresh Mint Ice Cream (from Andrea Meyers) Mint Chip Ice Cream (from David Lebovitz) Mint Chocolate Chip Ice Cream Recipe [...]

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.