How to make ice cream with fresh mint?

Here's a great recipe!



Fresh Mint Ice Cream



2 cups firmly packed fresh mint leaves

1 1/2 cups granulated sugar

1 1/2 cups water

1 cup cubed fresh pineapple

1 cup light corn syrup

1 cup unsweetened pineapple juice

2 cups milk

2 cups whipping cream

1/2 cup green creme de menthe

Fresh mint sprigs for garnish (optional)

Combine first 6 ingredients in a large bowl; stir well. Pour half of mint mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Repeat procedure with remaining mint mixture.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Add milk, whipping cream, and creme de menthe; stir well.

Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

To serve, spoon into individual dessert dishes. Garnish, if desired.

Makes 6 cups.

How to make ice cream with fresh mint?
Fresh Mint Ice Cream Recipe



Ingredients:

fresh mint (7 or 8 sprigs),

5 tablespoons caster sugar,

3 egg whites,

3/4 pint (375 ml) crème fra?che



Take the mint leaves and finely chop them. Using a food blender or food processor or even a traditional pestle and mortar, blend in the sugar and when well mixed together then stir in the crème fra?che.



Whisk the 3 egg whites until stiff and fold into the mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.









Mint Chip Ice Cream



Yield: 1 quart



1 1/2 cups of fresh mint leaves, preferably peppermint



1 1/2 cups milk



1 1/2 cups heavy cream (non-ultra-pasteurized)



2/3 cup sugar, divided



4 egg yolks



1/2 teaspoon coarse salt



8 ounces semisweet chocolate chips or chopped dark chocolate (stored in freezer until use)



1 teaspoon vanilla



Put the mint leaves in a heavy saucepan with the milk. Bring to a bare simmer, remove from heat, cover, and let stand for 30 minutes. Strain the milk into a bowl and reserve. Clean the saucepan.



Combine the heavy cream, 1/3 cup of the sugar and salt in the clean saucepan and bring to a bare simmer. Whisk the yolks with the remaining 1/3 cup of sugar in a large bowl. When the cream is hot, very gradually pour it into the yolks and sugar, whisking vigorously at the same time so the yolks don't curdle.



When all the cream has been added, return the whole mixture to the saucepan. Heat slowly just to 170 degrees (or when it coats the back of a wooden spoon). Pour into a large metal bowl and add the reserved, mint-flavored milk.



Cool over an ice bath and allow to chill in the refrigerator for 3 or 4 hours.



Churn in an ice cream machine according to instructions. As the churning finishes, add the cold chocolate chips. Freeze 4 hours or overnight.









Fresh mint ice cream with chocolate sauce



Yield: 1 Servings

Ice Cream:

1 ? cup Whole Milk

3 tablespoon Fresh Mint -- chopped

1 ? cup Whipping Cream

6 large Egg Yolks

? cup Sugar

Chocolate Sauce:

? cup Unsalted Butter

1 cup Whipping Cream

? cup Sugar

? cup Unsweetened Cocoa Powder --

Sifted

pinch Salt





For Ice Cream: Combine milk and mint in heavy medium saucepan. Bring to simmer. Remove from heat. Cover and let stand 30 minutes. Mix in cream. Using electric mixer, beat egg yolks, sugar and salt in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Gradually beat in milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes; do not boil. Cool. Strain through sieve into clean bowl; cover and chill. process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.) For Sauce: Melt butter in heavy small saucepan over low heat. Whisk in cream, sugar, cocoa and salt and simmer until sauce thickens slightly, whisking frequently, about 5 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Scoop ice cream into bowls. Spoon warm sauce over and serve.







Let me know when your serving time is and where you live, I'll be there and I'll even bring the sauce. LOL
Reply:Here is a link with three recipes for fresh mint in ice cream...



http://www.recipezaar.com/recipes.php?q=...



Bert
Reply:Chocolate Mint ice cream





INGREDIENTS



1 cup spearmint, leaves (preferably)

1/3 cup superfine sugar

3 ounces semisweet chocolate

2 eggs, separated

1 1/3 cups heavy cream





DIRECTIONS



Mix the spearmint leaves with half of the sugar and chop as finely as possible.

Set a bowl over a pan of simmering water and melt 2 ounces of the chocolate; remove from heat.

Add the egg yolks and whisk until creamy; let cool.

Whip the cream until soft peaks form, then fold in the chopped spearmint.

Fold the whipped spearmint cream into the cooled chocolate mixture.

Freeze the mixture in a 2 quart dish.

When the ice cream becomes crisp at the edges, whisk for two minutes.

Return mixture to the freezer and continue whisking process (previous step) every 45 minutes until it is just set.

Whisk the egg whites until soft peaks form.

Fold in the remaining sugar, then fold into the frozen ice cream.

Finally grate the remaining 1 ounce chocolate and stir into the ice cream.

Return the ice cream to the freezer until completely set.

Delicious served decorated with chocolate dipped spearmint leaves.