Mint Ice Cream

For our Blackford Hill ice cream party we decided to make a mint ice cream to go with the chocolate gelato (or was it chocolate to go with the mint?). Anyway, we had never made it before, but thought it was worth a try.

Basically, all we did was stuff a bunch of mint leaves in a litre of milk the day before making the ice cream. I checked the milk occasionally to make sure the flavour was right. Eventually I decided I better make up the mix to accurately test the mintyness.

So I made a fairly standard batch and left the mint in another hour or so, before I was happy with the flavour. Probably in all it infused for 20 hours in the fridge.

After the usual cranking, we had a fantastically delicious (non-green) mint ice cream. Easy! It went really well with the chocolate gelato, but if you want to make the classic mint-chocolate chip ice cream, then just stir some chocolate chips into the ice cream just after you’re finished cranking. When you freeze chocolate the flavour is hard to enjoy, so you don’t want the chips in for the whole freezing process.

Peter Gerard

Peter carried the hand-cranking ice cream tradition from his family in Missouri to Scotland and eventually to New York. He is now likely the biggest importer of White Mountain Freezers to Europe, having imported more than a dozen machines…

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1 Response

  1. Travis says:

    Jennie and I finally got around to making some fresh mint ice cream. It tasted great. Some other flavors we have tried out are; White Chocolate & Strawberry Ice Cream with Dark Chocolate Chunks and Tiramisu. We used real mascarpone cheese for the Tiramisu, it was great.

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