I don’t want to be dramatic, but his might be the best thing I’ve ever eaten. If you love mint chip ice cream, you’ve got to make this Fresh Mint Ice Cream!

I’ve always wanted to make ice cream using fresh mint but I’ve been hesitant because I know many don’t find fresh mint minty enough. I’m here to tell you: do not hesitate. This ice cream could win an award. I could write a sonnet about this ice cream. I’ve never received more DM’s about anything!

I used two PACKED cups of fresh English mint from my garden. Spearmint is traditional but the English mint was absolutely phenomenal. Rinse it but make sure it’s bone dry before you start – you don’t want any water in your ice cream!

The key here is to heat the milk/cream mixture with the mint leaves, turn off the heat, and let it steep. I literally gasped when I went in the kitchen 15 or 20 minutes later and saw that the mixture had turned the loveliest shade of mint green, which just so happens to be my favorite color.

The color sometimes photographed white but trust me, this ice cream is naturally a pale mint green. The longer you let it steep, the mintier it’ll be. Leave it while you start the egg yolk portion, then strain the leaves from the cream before resuming. I added just a touch of vanilla extract to this ice cream and it was absolutely perfection.

If you’ve never had my from scratch ice cream, you’re in for a treat. This is the creamiest, dreamiest ice cream recipe you’ll ever have.

You can of course leave it as plain mint ice cream or turn it into mint chip. I used the stracciatella method (instructions below) but you could of course use mini chocolate chips if you prefer. I hope you love this recipe as much as I do!

Fresh Mint Ice Cream

2 cups (packed) fresh mint leaves
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk 
1/2 tsp vanilla extract
Optional: 4 oz semi-sweet baking chocolate

1. Rinse mint and lay out on paper towels to dry, squeezing the excess water off the leaves. Press hard as you squeeze to slightly bruise the leaves. This releases the oil.
2. Heat cream, milk, and mint leaves in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees. Turn off heat and allow to steep for 15-20 minutes. The cream should turn slightly green and smell minty!
3. In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
4. Strain the mint leaves from the cream and return the cream mixture to the sauce. Heat again until mixture reaches 155 degrees. Remove from heat.
5. Turn the mixer to low and slowly and gradually pour in the heated cream. Mix for a few minutes until combined.
6. Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees.
7. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool the custard in an ice bath. After 15-20 minutes, place mixture covered in the fridge until completely chilled.
8. Churn in an ice cream maker according to its instructions, typically 20-30 minutes.
9. To make it mint chip ice cream: Chop chocolate and melt with low heat in the microwave. When the ice cream is nearly finished churning, scoop melted chocolate into a ziplock baggy, cut off a small tip, and slowly squeeze ribbons into the ice cream as it churns. Alternatively, you could use mini chocolate chips.
10. Spoon into a freezer-safe container and freeze for at least four hours.

Stay minty,

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