Summer Homemade Ice Cream- Fresh Mint


Summer is coming to an end, but that’s okay because I got an ice cream maker! My wonderful co-worker, Charlotte, gave me this amazing Cuisinart Ice-20 machine. Oh the possibilities of ice cream flavors are endless! And have I mentioned how much I love ice cream! Of course being impatient, I’ve made a few rookie mistakes like not having pureed my fruit thoroughly, resulting in icy bits of fruit. And for best results, the canister should be completely frozen.

So excited to get started, I purchased the book Jeni’s Splendid Ice Creams at Home. I made two desserts from her book and both came out excellent! This mint ice cream has a very strong, fresh herb flavor. It may seem a bit weird being that has an earthy and even grassy taste. However, I find the ice cream to be quite refreshing for the summer. It is best to mix in small bits of chocolate to balance the strong mint. I do really enjoy this mint ice cream and will make it again!


Backyard Mint Ice Cream
Recipe from Jeni’s Splendid Ice Creams at Home

2 cups whole milk
1 Tb + 1 tsp cornstarch
3 Tb cream cheese, soften
1/8 tsp fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 Tb light corn syrup
A large handful of fresh mint
2 trays of ice cubes
Optional: chocolate bits


1. Mix 2 Tb milk with cornstarch to make a slurry.
2. Whisk cream cheese and salt in medium bowl until smooth.
3. In a saucepan, combine the remaining milk, cream, sugar, corn syrup and bring to a rolling boil over med-high heat. Boil for 4 more minutes.
4. Remove from heat and gradually whisk in slurry. Bring mixture back to boil and stir until slightly thicken, about 1 minute. Remove from heat.
5. Gradually whisk the hot mixture into the cream cheese until smooth.
6. Roughly tear the mint leaves into small pieces and add to the mixture.
7. Fill a large bowl with ice and water.
8. Pour the ice cream mixture into a 1-gallon Ziploc freezer bag and submerge into the ice bath. Let stand until cold, about 30 minutes. Refrigerate to steep for 4 to 12 hours.
9. Strain out the mint leaves.
10. Pour ice cream base into the frozen canister and spin until thick and creamy, about 25 minutes. Add chocolate into the mix during the last 5 minutes.
11. Pack ice cream into storage container and put in freezer until firm. Makes about 1 quart.