Ice cream is a must on a hot summer day. Make sure to also try our strawberry ice cream; it’s a fan-favorite recipe! We’ve also refined the method so that it is incredibly simple to make.
Whole milk – Don’t skimp and buy skim; this is not the time. Cream – You might call it heavy cream or whipping cream. Granulated sugar – If you want refined sugar-free ice cream, you could substitute coconut sugar but it will change the color of the ice cream and make it slightly brown. Salt – Just a touch really boosts the flavor of homemade ice cream. Eggs – This recipe calls for three eggs yolks, which is less than we often use. Since the mint flavor should really shine, we cut down on the number of egg yolks that we usually use. The result is ice cream that is creamy and full-bodied AND doesn’t mute the mint flavor. Mint leaves – It might seem like a lot but we love the strong minty flavor. Chocolate – Chopped mint chocolate is our favorite. Chocolate chips work great, too!
Most of the mint sold in grocery stores is peppermint, which has a mild flavor. If you have spearmint growing in your garden, that will give this ice cream even more mint flavor. We have a ton of Indian hanging mint in our garden so we used a mix of that and peppermint to make the ice cream in the pictures as it imparts more of a green color than using all peppermint. Many times we’ve made this recipe using all store-bought peppermint and it is delicious. Dark chocolate pairs best with mint, but if milk chocolate is your thing, go for that. You really can’t go wrong with the type of chocolate you use.
Did you make this?
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