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Fresh Mint Ice Cream

  • Author: David Lebovitz
  • Total Time: 7 hours, 10 minutes
  • Yield: 8 1x


The infusion of mint in this ice cream is light and refreshing and adds just the palest hint of green.



1 cup whole milk

3/4 cup sugar

2 cups heavy cream

Pinch of salt

2 cups packed fresh mint leaves

5 large egg yolks


In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint.

Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint. Gently rewarm the infused milk.

Pour the remaining heavy cream into a large bowl and set the strainer over the top.

In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF.

Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.

Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.


From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments © 2010 by David Lebovitz

  • Prep Time: 25 minutes
  • Inactive Time: 6 hours
  • Cook Time: 45 minutes
  • Category: Ice Cream
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 330.32
  • Sugar: 22.05 g.
  • Sodium: 52.79 mg.
  • Fat: 25.32 g.
  • Saturated Fat: 15.30 g.
  • Carbohydrates: 22.73 g.
  • Fiber: 0.41 g.
  • Protein: 4.53 g.
  • Cholesterol: 185.57 g.

Keywords: mint